Pub Date : 2025-02-14DOI: 10.1016/j.fufo.2025.100575
Guoqiang Zhang , Litai Liu
Pumpkin is a widely cultivated and consumed vegetable; meanwhile, pumpkin peel (PL) is usually regarded as a majority by-product from the pumpkin processing chain and discarded into landfills. This disposal method adversely affects the environment and food security. In line with sustainable development goals and Industry 5.0, PL has been received much attention since it contains high potential value, such as polysaccharides, phenolics, and carotenoids, which could be re-utilised as promising ingredient in many sectors. On the other hand, resourceful utilisation of food by-products can reduce food waste and environmental burden and increase source efficiency, which is the key part toward sustainable food development and a balanced future. This review highlights the potential value of PL and provides an overview of current utilisation strategies and advances. Overall, this review could provide useful information to promote a complete valorisation of PL and contribute to a more sustainable food system.
{"title":"Insights into potential value and sustainable utilisation of pumpkin peel: A review","authors":"Guoqiang Zhang , Litai Liu","doi":"10.1016/j.fufo.2025.100575","DOIUrl":"10.1016/j.fufo.2025.100575","url":null,"abstract":"<div><div>Pumpkin is a widely cultivated and consumed vegetable; meanwhile, pumpkin peel (PL) is usually regarded as a majority by-product from the pumpkin processing chain and discarded into landfills. This disposal method adversely affects the environment and food security. In line with sustainable development goals and Industry 5.0, PL has been received much attention since it contains high potential value, such as polysaccharides, phenolics, and carotenoids, which could be re-utilised as promising ingredient in many sectors. On the other hand, resourceful utilisation of food by-products can reduce food waste and environmental burden and increase source efficiency, which is the key part toward sustainable food development and a balanced future. This review highlights the potential value of PL and provides an overview of current utilisation strategies and advances. Overall, this review could provide useful information to promote a complete valorisation of PL and contribute to a more sustainable food system.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100575"},"PeriodicalIF":7.2,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-12DOI: 10.1016/j.fufo.2025.100573
Peter Haščík, Matej Čech, Marek Bobko, Melina Korčok, Lukáš Jurčaga
Customers show increased interest in meat obtained from animals raised as naturally as possible. With the increased population, however, humans needs to consider the consummation of animals previously outside their focus. European badger (Meles meles) is a widespread adaptable species that could be inserted into the human diet as game meat addition. In this study, we prepared meatloaves with badger meat addition and performed analyses to determine chemical composition, amino acid, and fatty acid profiles. When compared to the control, we observed very few differences between the control without badger meat and experimental samples with various European badger meat additions. Regarding color changes, only yellowness was affected, and with the highest badger meat addition, we observed a 2.01 increase compared to the control group. In chemical composition, we observed a decrease in fat content by 1.50 % in the Exp_4 group compared to the control group. The amino acid profile showed no significant differences among groups. The most prevalent amino acids in our samples were Leucine and Lysine, approximately 2.06 and 2.25 g/100 g, respectively. Even with those unconvincing results, we believe badger meat should be considered an enhancement of the human diet, but maybe in a different form or product.
{"title":"European badger (Meles meles) – potential novelty enhancement for meat products","authors":"Peter Haščík, Matej Čech, Marek Bobko, Melina Korčok, Lukáš Jurčaga","doi":"10.1016/j.fufo.2025.100573","DOIUrl":"10.1016/j.fufo.2025.100573","url":null,"abstract":"<div><div>Customers show increased interest in meat obtained from animals raised as naturally as possible. With the increased population, however, humans needs to consider the consummation of animals previously outside their focus. European badger <em>(Meles meles)</em> is a widespread adaptable species that could be inserted into the human diet as game meat addition. In this study, we prepared meatloaves with badger meat addition and performed analyses to determine chemical composition, amino acid, and fatty acid profiles. When compared to the control, we observed very few differences between the control without badger meat and experimental samples with various European badger meat additions. Regarding color changes, only yellowness was affected, and with the highest badger meat addition, we observed a 2.01 increase compared to the control group. In chemical composition, we observed a decrease in fat content by 1.50 % in the Exp_4 group compared to the control group. The amino acid profile showed no significant differences among groups. The most prevalent amino acids in our samples were Leucine and Lysine, approximately 2.06 and 2.25 g/100 g, respectively. Even with those unconvincing results, we believe badger meat should be considered an enhancement of the human diet, but maybe in a different form or product.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100573"},"PeriodicalIF":7.2,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-12DOI: 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}
Pub Date : 2025-02-11DOI: 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}
Pub Date : 2025-02-10DOI: 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}
Pub Date : 2025-02-09DOI: 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}
Pub Date : 2025-02-08DOI: 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}
Pub Date : 2025-02-08DOI: 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.
{"title":"Effect of longan (Dimocarpus longan Lour.) flower aqueous extract on noodle products","authors":"Shu-Chen Hsu","doi":"10.1016/j.fufo.2025.100565","DOIUrl":"10.1016/j.fufo.2025.100565","url":null,"abstract":"<div><div>Longan (<em>Dimocarpus longan</em> Lour<em>.</em>) 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.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100565"},"PeriodicalIF":7.2,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-06DOI: 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}
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}
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