Future Foods最新文献_第3页

Fatty acid composition and lipid stability of cricket (Gryllus bimaculatus) flour preserved using ginger and garlic extracts

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-12 DOI: 10.1016/j.fufo.2025.100570

Jolly Oder Akullo , Beatrice N Kiage-Mokua , Dorothy Nakimbugwe , Justus Kwetegyeka , Jeremiah Ng'ang'a , John Kinyuru

Insect consumption is regarded as a sustainable diet with a high nutritional value and low environmental footprint. This study evaluated the fatty acid composition and oxidative stability of flour produced from crickets treated with ginger and garlic extracts. Ethanolic extracts of ginger, garlic and a combination were used to treat blanched cricket at a ration 1:4 (v/w). Treatments with sodium benzoate and distilled water served as positive and negative controls, respectively. Samples were dried in a hot air oven, milled to flour and packed in 10 µm polyethylene bags; stored at ambient conditions and evaluated on day on days 0, 30, and 60 of storage. Results showed that the major fatty acids in the flour were palmitic, oleic, and linoleic. During storage: palmitic acid increased from a range of 24.62 to 25.40 %; Oleic and linoleic acid decreased significantly ranging from 29.75 to 29.01 % and 32.85 to 32.21 %, respectively (p˂0.05). The ratio of polyunsaturated fatty acid to saturated fatty acid decreased significantly during storage. The acid value, peroxide value, and thiobarbituric acid reactive substances of flour increased significantly during storage (p˂0.05). The untreated flour was most affected than the spice treated flour. Treatment with a combination of ginger and garlic extracts is recommended due to the synergistic effect on the oil quality. Further investigation is required on the effects of various storage conditions and lengthy storage of spice preserved cricket flour on the fatty acid profile.

{"title":"Fatty acid composition and lipid stability of cricket (Gryllus bimaculatus) flour preserved using ginger and garlic extracts","authors":"Jolly Oder Akullo , Beatrice N Kiage-Mokua , Dorothy Nakimbugwe , Justus Kwetegyeka , Jeremiah Ng'ang'a , John Kinyuru","doi":"10.1016/j.fufo.2025.100570","DOIUrl":"10.1016/j.fufo.2025.100570","url":null,"abstract":"<div><div>Insect consumption is regarded as a sustainable diet with a high nutritional value and low environmental footprint. This study evaluated the fatty acid composition and oxidative stability of flour produced from crickets treated with ginger and garlic extracts. Ethanolic extracts of ginger, garlic and a combination were used to treat blanched cricket at a ration 1:4 (v/w). Treatments with sodium benzoate and distilled water served as positive and negative controls, respectively. Samples were dried in a hot air oven, milled to flour and packed in 10 µm polyethylene bags; stored at ambient conditions and evaluated on day on days 0, 30, and 60 of storage. Results showed that the major fatty acids in the flour were palmitic, oleic, and linoleic. During storage: palmitic acid increased from a range of 24.62 to 25.40 %; Oleic and linoleic acid decreased significantly ranging from 29.75 to 29.01 % and 32.85 to 32.21 %, respectively (p˂0.05). The ratio of polyunsaturated fatty acid to saturated fatty acid decreased significantly during storage. The acid value, peroxide value, and thiobarbituric acid reactive substances of flour increased significantly during storage (p˂0.05). The untreated flour was most affected than the spice treated flour. Treatment with a combination of ginger and garlic extracts is recommended due to the synergistic effect on the oil quality. Further investigation is required on the effects of various storage conditions and lengthy storage of spice preserved cricket flour on the fatty acid profile.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100570"},"PeriodicalIF":7.2,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143436892","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

Characterization of nanostructured chitosan-PVA films and their effects on blueberries during storage

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-11 DOI: 10.1016/j.fufo.2025.100571

Zormy Nacary Correa-Pacheco , Silvia Bautista-Baños , Mónica Hernández-López , Daniel Tapia-Maruri , José Luis Jiménez-Pérez , Pedro Ortega-Gudiño , Olga Lidia Cruz-Miranda

The use of nanotechnology in coatings has become a topic of growing interest. In this work, the effect of adding chitosan nanoparticles (NP) into chitosan/polyvinyl alcohol (PVA) coatings was studied. The cross-section of film micrographs obtained by scanning electron microscopy (SEM) showed a coarse surface for CS100, a smooth surface for PVA100 and blends morphology like CS100, except for the 33NP30PVA37CS and 33NP40PVA27CS films which were similar to PVA100. Fourier-transform infrared spectroscopy (FTIR) revealed interaction between the PVA and chitosan functional groups, which was reflected in the thermal and mechanical properties. The NP enhanced thermal stability and rigidity (Young´s modulus = 54.79 ± 3.94 MPa) with the highest crystallinity (52.71 %) of the films, and showing 100 % in vitro inhibition against B. cinerea for the 33NP67CS formulation. The postharvest evaluation for coated fruit showed a decrease in weight loss (< 5 %) and firmness (between 0.24–2.47 N). On the other hand, anthocyanin content increased during storage with values from 7 to 34 mg/100 g on day 8. Disease incidence was between 23 and 30 % and severity near 25 %. The nanostructured coating formulations preserve blueberry quality, making them an attractive option for sustainable food packaging.

{"title":"Characterization of nanostructured chitosan-PVA films and their effects on blueberries during storage","authors":"Zormy Nacary Correa-Pacheco , Silvia Bautista-Baños , Mónica Hernández-López , Daniel Tapia-Maruri , José Luis Jiménez-Pérez , Pedro Ortega-Gudiño , Olga Lidia Cruz-Miranda","doi":"10.1016/j.fufo.2025.100571","DOIUrl":"10.1016/j.fufo.2025.100571","url":null,"abstract":"<div><div>The use of nanotechnology in coatings has become a topic of growing interest. In this work, the effect of adding chitosan nanoparticles (NP) into chitosan/polyvinyl alcohol (PVA) coatings was studied. The cross-section of film micrographs obtained by scanning electron microscopy (SEM) showed a coarse surface for CS100, a smooth surface for PVA100 and blends morphology like CS100, except for the 33NP30PVA37CS and 33NP40PVA27CS films which were similar to PVA100. Fourier-transform infrared spectroscopy (FTIR) revealed interaction between the PVA and chitosan functional groups, which was reflected in the thermal and mechanical properties. The NP enhanced thermal stability and rigidity (Young´s modulus = 54.79 ± 3.94 MPa) with the highest crystallinity (52.71 %) of the films, and showing 100 % <em>in vitro</em> inhibition against <em>B. cinerea</em> for the 33NP67CS formulation. The postharvest evaluation for coated fruit showed a decrease in weight loss (< 5 %) and firmness (between 0.24–2.47 N). On the other hand, anthocyanin content increased during storage with values from 7 to 34 mg/100 g on day 8. Disease incidence was between 23 and 30 % and severity near 25 %. The nanostructured coating formulations preserve blueberry quality, making them an attractive option for sustainable food packaging.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100571"},"PeriodicalIF":7.2,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430134","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

Brewer's spent grain and crude glycerol: Sustainable substrates for 2-phenylethanol production by Yarrowia lipolytica.

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-10 DOI: 10.1016/j.fufo.2025.100569

Sara Mitri , Nicolas Louka , Tristan Rossignol , Richard G. Maroun , Mohamed Koubaa

The development of natural, efficient, and cost-effective methods for producing the aromatic alcohol 2-phenylethanol (2-PE) is necessary. 2-PE, characterized by a rosy scent, is widely used in the cosmetic, pharmaceutical, and food industries. It is commonly utilized as a flavoring agent in desserts, baked goods, and beverages, enhancing the overall flavor with fruity, honeyed, creamy, and caramelized notes. In this study, the optimization of 2-PE production through fermentation of the yeast Yarrowia lipolytica on brewer's spent grain (BSG) was examined using a central composite design. The impact of crude glycerol (CG) and yeast extract (YE) on 2-PE production were investigated. A prerequisite for utilizing BSG as a substrate is the hydrolysis of its complex components, primarily starch. This was achieved by transforming the amyloglucosidase (AMG) gene into the genome of Y. lipolytica. Fermentations were carried out in 500 mL baffled Erlenmeyer flasks with a working volume of 100 mL. Optimally, 1.52 g/L of 2-PE was produced after 168 h fermentation in a medium containing 2.87 g/L yeast extract and 45.9 g/L crude glycerol in BSG.

{"title":"Brewer's spent grain and crude glycerol: Sustainable substrates for 2-phenylethanol production by Yarrowia lipolytica.","authors":"Sara Mitri , Nicolas Louka , Tristan Rossignol , Richard G. Maroun , Mohamed Koubaa","doi":"10.1016/j.fufo.2025.100569","DOIUrl":"10.1016/j.fufo.2025.100569","url":null,"abstract":"<div><div>The development of natural, efficient, and cost-effective methods for producing the aromatic alcohol 2-phenylethanol (2-PE) is necessary. 2-PE, characterized by a rosy scent, is widely used in the cosmetic, pharmaceutical, and food industries. It is commonly utilized as a flavoring agent in desserts, baked goods, and beverages, enhancing the overall flavor with fruity, honeyed, creamy, and caramelized notes. In this study, the optimization of 2-PE production through fermentation of the yeast <em>Yarrowia lipolytica</em> on brewer's spent grain (BSG) was examined using a central composite design. The impact of crude glycerol (CG) and yeast extract (YE) on 2-PE production were investigated. A prerequisite for utilizing BSG as a substrate is the hydrolysis of its complex components, primarily starch. This was achieved by transforming the amyloglucosidase (AMG) gene into the genome of <em>Y. lipolytica</em>. Fermentations were carried out in 500 mL baffled Erlenmeyer flasks with a working volume of 100 mL. Optimally, 1.52 g/L of 2-PE was produced after 168 h fermentation in a medium containing 2.87 g/L yeast extract and 45.9 g/L crude glycerol in BSG.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100569"},"PeriodicalIF":7.2,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421675","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

Structural characterization and rheological analysis of Lentinus edodes mycelium (mycoprotein)–hydrocolloid composites for food formulation

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-09 DOI: 10.1016/j.fufo.2025.100568

Heeyeon Choi , Han-Gyeol Gwon , Dowan Kim , Moojoong Kim , SangGuan You , Yeon-Ji Jo

Despite the increasing application of natural food-grade hydrocolloids as stabilisers, emulsifiers, and texture modifiers in alternative food formulations, there is limited understanding of their interaction with mycoproteins. In this study, we aimed to investigate the rheological and structural properties of the mycoprotein Lentinus edodes mycelium (LEM) composites containing different hydrocolloids (plant proteins and polysaccharides). We employed rheological measurements, Fourier transform infrared spectroscopy, scanning electron microscopy, and textural analyses to investigate the viscoelastic, molecular, and structural properties of LEM composites. LEM–protein composites (soy, pea, mung bean, and rice proteins) exhibited good flowability with improved dispersion, indicating their application in formulating liquid-based foods, such as sauces, dressings, and yoghurts. LEM–polysaccharide composites (agar [Ag], carrageenan [Ca], and gellan gum) successfully formed gel-type structures with improved gel strength. Such stable LEM composite gels interacted with polysaccharides via intermolecular β-sheet hydrogen bonds. Among the polysaccharides, LEM–Ca had highly homogeneous and interconnected gel networks accompanied by high gel cohesiveness. These findings offer key insights into the development of LEM–hydrocolloids for food formulations (liquid- or solid-type) and provide valuable guidance for optimising mycoprotein-based food products.

{"title":"Structural characterization and rheological analysis of Lentinus edodes mycelium (mycoprotein)–hydrocolloid composites for food formulation","authors":"Heeyeon Choi , Han-Gyeol Gwon , Dowan Kim , Moojoong Kim , SangGuan You , Yeon-Ji Jo","doi":"10.1016/j.fufo.2025.100568","DOIUrl":"10.1016/j.fufo.2025.100568","url":null,"abstract":"<div><div>Despite the increasing application of natural food-grade hydrocolloids as stabilisers, emulsifiers, and texture modifiers in alternative food formulations, there is limited understanding of their interaction with mycoproteins. In this study, we aimed to investigate the rheological and structural properties of the mycoprotein <em>Lentinus edodes</em> mycelium (LEM) composites containing different hydrocolloids (plant proteins and polysaccharides). We employed rheological measurements, Fourier transform infrared spectroscopy, scanning electron microscopy, and textural analyses to investigate the viscoelastic, molecular, and structural properties of LEM composites. LEM–protein composites (soy, pea, mung bean, and rice proteins) exhibited good flowability with improved dispersion, indicating their application in formulating liquid-based foods, such as sauces, dressings, and yoghurts. LEM–polysaccharide composites (agar [Ag], carrageenan [Ca], and gellan gum) successfully formed gel-type structures with improved gel strength. Such stable LEM composite gels interacted with polysaccharides via intermolecular β-sheet hydrogen bonds. Among the polysaccharides, LEM–Ca had highly homogeneous and interconnected gel networks accompanied by high gel cohesiveness. These findings offer key insights into the development of LEM–hydrocolloids for food formulations (liquid- or solid-type) and provide valuable guidance for optimising mycoprotein-based food products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100568"},"PeriodicalIF":7.2,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379451","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

Effect of cardanol on the physical and chemical properties of sodium caseinate-coated papers for packaging applications

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-08 DOI: 10.1016/j.fufo.2025.100567

Jihyeon Hwang , Yeon-Ji Jo , Dowan Kim

Despite their widespread application in food packaging, petroleum-based plastics contribute toward several environmental problems throughout their life cycle. Paper is considered a sustainable packaging material; however, its poor gas and water-vapor barrier properties limit its application in the food industry. In this study, papers coated with bio-based sodium caseinate (CasNa) and cardanol (CL), a plasticizer, are prepared as a sustainable food packing material. The morphological and chemical structure, mechanical properties, oxygen and water-vapor permeability, and thermal stability of pristine CasNa- and CasNa/CL-coated papers are investigated based on their CL content. CL incorporation into the CasNa matrix disrupts the robust physical interactions of CasNa, increasing the flexibility of CasNa-coated papers. Consequently, with increasing CL content, the hydrophobicity of the CasNa/CL-coated papers is enhanced with a reduction in the water-vapor transmittance rate from 461.3 ± 2.0 to 389.8 ± 3.9 g/m²·day and an increase in the water contact angle from 56.6 ± 2.4° to 72.9 ± 1.1°. Notably, the taste and flavor of coffee packaged with commercial and CasNa/CL (100 %)-coated coffee drip bags are similar, possibly owing to the good gas barrier properties of the CasNa/CL-coated papers. Therefore, this study proposes a bio-based green alternative to petroleum-based plastics that is expected to exhibit wide commercial applicability in packaging. Moreover, the results of this study could open new frontiers in sustainable food packaging.

{"title":"Effect of cardanol on the physical and chemical properties of sodium caseinate-coated papers for packaging applications","authors":"Jihyeon Hwang , Yeon-Ji Jo , Dowan Kim","doi":"10.1016/j.fufo.2025.100567","DOIUrl":"10.1016/j.fufo.2025.100567","url":null,"abstract":"<div><div>Despite their widespread application in food packaging, petroleum-based plastics contribute toward several environmental problems throughout their life cycle. Paper is considered a sustainable packaging material; however, its poor gas and water-vapor barrier properties limit its application in the food industry. In this study, papers coated with bio-based sodium caseinate (CasNa) and cardanol (CL), a plasticizer, are prepared as a sustainable food packing material. The morphological and chemical structure, mechanical properties, oxygen and water-vapor permeability, and thermal stability of pristine CasNa- and CasNa/CL-coated papers are investigated based on their CL content. CL incorporation into the CasNa matrix disrupts the robust physical interactions of CasNa, increasing the flexibility of CasNa-coated papers. Consequently, with increasing CL content, the hydrophobicity of the CasNa/CL-coated papers is enhanced with a reduction in the water-vapor transmittance rate from 461.3 ± 2.0 to 389.8 ± 3.9 g/m<sup>2</sup>·day and an increase in the water contact angle from 56.6 ± 2.4° to 72.9 ± 1.1°. Notably, the taste and flavor of coffee packaged with commercial and CasNa/CL (100 %)-coated coffee drip bags are similar, possibly owing to the good gas barrier properties of the CasNa/CL-coated papers. Therefore, this study proposes a bio-based green alternative to petroleum-based plastics that is expected to exhibit wide commercial applicability in packaging. Moreover, the results of this study could open new frontiers in sustainable food packaging.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100567"},"PeriodicalIF":7.2,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143376894","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

Effect of longan (Dimocarpus longan Lour.) flower aqueous extract on noodle products

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-08 DOI: 10.1016/j.fufo.2025.100565

Shu-Chen Hsu

Longan (Dimocarpus longan Lour.) flowers are rich in polyphenolic compounds, which are natural substances with health benefits; however, to date, no studies have reported the application of longan flower aqueous extract (LFWAE). To enhance the utilization of the longan flower, this study aims to investigate the effect of adding LFWAE on the attributes of white salt noodles and identify the optimal formulation for a new product. In this study, 1%, 2%, 4%, and 8% LFWAE, which was prepared to substitute the water used in noodles. The results show that as the LFWAE concentration increases, the cutting force, brightness, and whiteness of the finished noodles decreases, while increasing the redness, yellowness, chroma, and hue of the product. However, it did not affect the cooking quality of the finished noodles. Consumer sensory evaluation results showed no significant differences in appearance, color, chewiness, flavor, and overall preference of noodles prepared using different LFWAE concentrations. Results were discussed along with the findings of the internal preference mapping and penalty analysis; this study suggests 4% LFWAE for the production of noodles offered to consumers. This study's significant contribution to increasing longan flower use aligns with the goal of circular economy.

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引用次数: 0

Utilization of flaxseed by-product to develop a healthy brown rice extruded snack and identification of its physicochemical properties

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-06 DOI: 10.1016/j.fufo.2025.100566

Samita Acharya , Sagar Pandappa Kalahal , Smriti Prajapati , Domas Galih Patria , Jenshinn Lin

Flaxseed's nutritional value enables the valorization of its by-products, such as developing nutritious extruded snacks from its residue, with this study using collet extruder to combine flaxseed by-products and brown rice. The effects of two processing variable i.e., die temperature (90, 100, and 110 °C) and ratio of defatted flaxseed flour (0, 10, 20, and 30 %), on the physicochemical properties of the extruded were evaluated. The outcomes revealed that increasing amount of defatted flaxseed flour significantly (p < 0.05) increased the nutritional profile and antioxidant capacity: crude protein (9.52- 16.41 %), crude fat (0.97- 3.83 %), ash (1.31- 2.06 %), total phenolic content (214.65- 433.94 mg GAE/100 g), total flavonoid content (715.84- 4063.58 mg RE/100 g), DPPH free radical scavenging ability (13.05- 40.24 %), while reducing the radial expansion ratio (2.79- 1.98 mm) and water absorption index (7.37- 4.85 g/g). Similarly, at different die temperature, the crude protein content was reduced at 110 °C whereas, the crude fat and ash content was maximum at higher temperature. Likewise, the antioxidant capacity was found maximum at elevated temperature. These findings emphasized the viability of incorporating flaxseed by-products to enhance nutritional and antioxidant properties of a food, enabling the creation of healthier, functional products.

{"title":"Utilization of flaxseed by-product to develop a healthy brown rice extruded snack and identification of its physicochemical properties","authors":"Samita Acharya , Sagar Pandappa Kalahal , Smriti Prajapati , Domas Galih Patria , Jenshinn Lin","doi":"10.1016/j.fufo.2025.100566","DOIUrl":"10.1016/j.fufo.2025.100566","url":null,"abstract":"<div><div>Flaxseed's nutritional value enables the valorization of its by-products, such as developing nutritious extruded snacks from its residue, with this study using collet extruder to combine flaxseed by-products and brown rice. The effects of two processing variable i.e., die temperature (90, 100, and 110 °C) and ratio of defatted flaxseed flour (0, 10, 20, and 30 %), on the physicochemical properties of the extruded were evaluated. The outcomes revealed that increasing amount of defatted flaxseed flour significantly (<em>p</em> <em><</em> <em>0.05</em>) increased the nutritional profile and antioxidant capacity: crude protein (9.52- 16.41 %), crude fat (0.97- 3.83 %), ash (1.31- 2.06 %), total phenolic content (214.65- 433.94 mg GAE/100 g), total flavonoid content (715.84- 4063.58 mg RE/100 g), DPPH free radical scavenging ability (13.05- 40.24 %), while reducing the radial expansion ratio (2.79- 1.98 mm) and water absorption index (7.37- 4.85 g/g). Similarly, at different die temperature, the crude protein content was reduced at 110 °C whereas, the crude fat and ash content was maximum at higher temperature. Likewise, the antioxidant capacity was found maximum at elevated temperature. These findings emphasized the viability of incorporating flaxseed by-products to enhance nutritional and antioxidant properties of a food, enabling the creation of healthier, functional products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100566"},"PeriodicalIF":7.2,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421673","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

Enhancing microalgal proteins for nutraceutical and functional food applications

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-05 DOI: 10.1016/j.fufo.2025.100564

Manpreet Kaur , Surekha Bhatia , Debasis Bagchi , Yamini Tak , Gurkanwal Kaur , Charanjeet Kaur , Amanpreet Kaur , Nishu Sharma

Despite their immense potential, microalgae are quite potential agents for sustainable, lucrative, easily produce, and vegan protein source, either due to high protein content in a few microalgal species or the high protein productivity. Compared to traditional plant-based proteins, the popularity is growing for microalgal protein products is because of their diversity, essential amino acids, less allergenicity, nutritious composition, functional properties, sustainability, and potential for bioactive compounds. Despite these advantages, some challenges linked to the production of microalgae protein, their scalability, and optimization of mass-multiplication techniques need to be studied. The literature to date lacks a comprehensive review that addresses the nutraceutical enhancement and optimization of protein yield in microalgae. This review aims to bridge this gap by dissecting the processes involved in the formation of microalgal protein hydrolysates, concentrates, and isolates. It explores methodologies for enhancing protein content, with a particular emphasis on the resultant nutraceutical improvements, including their bioactivities, functional properties in food systems, and broader industrial applications. This synthesis offers a critical perspective on how these processes can be harnessed to advance both scientific understanding and practical applications in the field.

{"title":"Enhancing microalgal proteins for nutraceutical and functional food applications","authors":"Manpreet Kaur , Surekha Bhatia , Debasis Bagchi , Yamini Tak , Gurkanwal Kaur , Charanjeet Kaur , Amanpreet Kaur , Nishu Sharma","doi":"10.1016/j.fufo.2025.100564","DOIUrl":"10.1016/j.fufo.2025.100564","url":null,"abstract":"<div><div>Despite their immense potential, microalgae are quite potential agents for sustainable, lucrative, easily produce, and vegan protein source, either due to high protein content in a few microalgal species or the high protein productivity. Compared to traditional plant-based proteins, the popularity is growing for microalgal protein products is because of their diversity, essential amino acids, less allergenicity, nutritious composition, functional properties, sustainability, and potential for bioactive compounds. Despite these advantages, some challenges linked to the production of microalgae protein, their scalability, and optimization of mass-multiplication techniques need to be studied. The literature to date lacks a comprehensive review that addresses the nutraceutical enhancement and optimization of protein yield in microalgae. This review aims to bridge this gap by dissecting the processes involved in the formation of microalgal protein hydrolysates, concentrates, and isolates. It explores methodologies for enhancing protein content, with a particular emphasis on the resultant nutraceutical improvements, including their bioactivities, functional properties in food systems, and broader industrial applications. This synthesis offers a critical perspective on how these processes can be harnessed to advance both scientific understanding and practical applications in the field.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100564"},"PeriodicalIF":7.2,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143394840","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

Comparative study of packaging materials developed from fish and legume protein concentrates

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-05 DOI: 10.1016/j.fufo.2025.100563

Evmorfia Athanasopoulou , Angeliki Katsiroumpa , Chrysavgi Gardeli , Theofania Tsironi

The environmental impact of food packaging, transportation and disposal are escalating, contributing significantly to global solid waste. There's an increasing focus by industry and research on seeking new sustainable solutions for waste valorization. This study investigates the isolation process of biopolymers from legumes (lentil) products and fish (gilthead seabream) waste, with the aim of producing composite films. The developed films were characterized for optical, mechanical and water barrier properties, hydrophobicity (via contact angle measurement), moisture content, water solubility, and biodegradability. Results indicated that lentil and fish protein concentrates may be effectively utilized to fabricate biodegradable packaging materials with adequate moisture barrier properties and excellent optical characteristics. The composite materials from lentil proteins and pectin had higher elongation at break compared to the respective value of the films produced using fish protein and gelatin (44.94 ± 2.81 % and 10.52 ± 1.21 %, respectively). Regarding the composite animal based film, the WVTR and WVP values were measured at 119.50 ± 2.90 g × s⁻¹ × m⁻² and 5.04±0.06 × 10⁻⁸ × g × m⁻¹ × s-¹×Pa⁻¹, respectively. The composite plant based materials had higher WVTR and WVP (139.17 ± 8.01 g × s⁻¹ × m⁻² and 7.80 ± 0.91 × 10⁻⁸ × g × m⁻¹ × s-¹×Pa⁻¹, respectively). The composite film of pectin and concentrated lentil protein exhibited hydrophobic behavior (contact angle 98.63 ± 3.78°), whereas for gelatin and concentrated fish protein films, the contact angle was determined as 57.37 ± 4.00°, indicating hydrophilic behavior. All produced films biodegraded in <20 days during burial test in soil with high relative humidity (80 %). The results of the study show the utilization of food industry potential waste for producing environmentally friendly packaging materials.

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引用次数: 0

Red dragon fruit (Hylocereus polyrhizus), a superfruit rich in betacyanins pigments with antioxidative potential for hepatoprotection: A review

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-02-04 DOI: 10.1016/j.fufo.2025.100562

Teck Wei Lim , Renee Lay Hong Lim , Liew Phing Pui , Chin Ping Tan , Chun Wai Ho

Red dragon fruit (RDF, Hylocereus polyrhizus) is an important source of betacyanins (0.79–1.17%) but seldom received attention, leading to a lack of review that mainly focuses on the RDF. This article is the first to provide a specific review on the complete taxonomy, common names, production, market and nutritional composition of RDF. In addition, the bioavailability [antioxidant (hepatoprotective) activity, bio-accessibility and absorption], stability and different conventional and new processing techniques (such as fermentation and food additive incorporation) of the RDF main bioactive pigments, betacyanins were also covered and discussed with other betacyanins sources. The journals, books, conference proceedings as well as electronic database were searched up to December 2024, using keywords, red dragon fruit, red pitaya/pitahaya, Hylocereus polyrhizus, betacyanins, betanin, antioxidant and liver. As compared to the red beetroot, the RDF pulp/flesh is relatively understudied and underexploited. Yet, RDF is a vital alternative source of betacyanins that can be developed into functional food products to take part in functional food security for the prevention of non-communicable diseases caused by oxidative stress to address the goals of the United Nations 2030 Agenda for Sustainable Development.

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引用次数: 0