Pub Date : 2024-10-09DOI: 10.1016/j.fufo.2024.100471
Rawdah M. Al-Ali , Orass T. Al-Ibresam , Sawsan A. Al-Hilifi , Anka Trajkovska Petkoska , Sameh A. Korma
Bread is a staple food in many countries worldwide. The aim of this study is the presentation of a novel type of bread prepared of wheat flour and extract of chia seed gum (CSG). The CSG was included in the wheat flour mixture in a concentration from 2 to 10%. The flour mixture was characterized by its rheological properties through amylography, farinography, and extensography tests. The bread was also subjected to texture, color, and tactile analysis. The highest grades of the bread in terms of appearance, flavor, aroma, texture, and color were shown for flour mixture that contained 10% of CSG (p < 0.05); namely, this wheat mixture showed an improved value of volume, specific size, external and internal characteristics of bread.
{"title":"Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum","authors":"Rawdah M. Al-Ali , Orass T. Al-Ibresam , Sawsan A. Al-Hilifi , Anka Trajkovska Petkoska , Sameh A. Korma","doi":"10.1016/j.fufo.2024.100471","DOIUrl":"10.1016/j.fufo.2024.100471","url":null,"abstract":"<div><div>Bread is a staple food in many countries worldwide. The aim of this study is the presentation of a novel type of bread prepared of wheat flour and extract of chia seed gum (CSG). The CSG was included in the wheat flour mixture in a concentration from 2 to 10%. The flour mixture was characterized by its rheological properties through amylography, farinography, and extensography tests. The bread was also subjected to texture, color, and tactile analysis. The highest grades of the bread in terms of appearance, flavor, aroma, texture, and color were shown for flour mixture that contained 10% of CSG (<em>p</em> < 0.05); namely, this wheat mixture showed an improved value of volume, specific size, external and internal characteristics of bread.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100471"},"PeriodicalIF":7.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434228","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 : 2024-10-09DOI: 10.1016/j.fufo.2024.100473
Bi-Hua Yang , Tzu-Chun Lin , Ting-Wei Lin , Shan Lin , I-Chen Li , Yen-Lien Chen , Tsung-Ju Li , Chin-Chu Chen
The growing global population and rising protein demand are straining freshwater resources. Fusarium venenatum (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for vegetarians and vegans. This study introduces a sustainable approach, employing seawater as a fermentation medium for Fv production. Our analysis reveals that mycoprotein derived from SEA Fv exhibits elevated levels of sodium and calcium, with a notably high iron content (2.2 mg/100 g wet weight). The sodium content, while 3.31 times higher than in non-seawater fermentation, remains within recommended daily intake parameters. No plasticizers or heavy metals were detected in the SEA Fv cell body, minimizing long-term toxicity risks from seawater use. A unique metabolite, dihydroorotic acid, was identified from an in-house library of 774 metabolites, serving as an internal biomarker for seawater-based production methods. An acute safety study condensing 600 g of SEA Fv to simulate high mycoprotein digestion showed no effects on key physical behaviors or major organs, including the heart and lungs. This positions the product as a viable protein alternative with enhanced iron content, highlighting seawater-based fermentation as a sustainable method for future food production and industry progress.
{"title":"Improving iron content in sustainable mycoprotein production through seawater fermentation","authors":"Bi-Hua Yang , Tzu-Chun Lin , Ting-Wei Lin , Shan Lin , I-Chen Li , Yen-Lien Chen , Tsung-Ju Li , Chin-Chu Chen","doi":"10.1016/j.fufo.2024.100473","DOIUrl":"10.1016/j.fufo.2024.100473","url":null,"abstract":"<div><div>The growing global population and rising protein demand are straining freshwater resources. <em>Fusarium venenatum</em> (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for vegetarians and vegans. This study introduces a sustainable approach, employing seawater as a fermentation medium for Fv production. Our analysis reveals that mycoprotein derived from SEA Fv exhibits elevated levels of sodium and calcium, with a notably high iron content (2.2 mg/100 g wet weight). The sodium content, while 3.31 times higher than in non-seawater fermentation, remains within recommended daily intake parameters. No plasticizers or heavy metals were detected in the SEA Fv cell body, minimizing long-term toxicity risks from seawater use. A unique metabolite, dihydroorotic acid, was identified from an in-house library of 774 metabolites, serving as an internal biomarker for seawater-based production methods. An acute safety study condensing 600 g of SEA Fv to simulate high mycoprotein digestion showed no effects on key physical behaviors or major organs, including the heart and lungs. This positions the product as a viable protein alternative with enhanced iron content, highlighting seawater-based fermentation as a sustainable method for future food production and industry progress.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100473"},"PeriodicalIF":7.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434225","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 : 2024-10-02DOI: 10.1016/j.fufo.2024.100463
Agus Arip Munawar , Hizir , Cut Erika , Elke Pawelzik
Near infrared spectroscopy or known as NIRS has been widely employed in many fields including agriculture, especially for sorting and grading of agricultural products. Spectra pre-processing is one of the main factors affecting model accuracy and prediction capabilities of NIRS. The objective of the present study was to study the impact of different spectra corrections namely mean centering (MC), mean normalization (MN), de-trending (DT), multiplicative scatter correction (MSC), standard normal variate (SNV) and orthogonal signal correction (OSC), to the prediction accuracy of quality parameters: titratable acidity (TA) and soluble solids content (SSC) in intact mango. A total of 91 mango samples (cv. Kent) were used as dataset for calibration and external prediction which was separated by means of systematic sampling based on a property (SSBP) approach. Diffuse reflectance spectra (log1/R) were acquired and recorded in wavelength range of 1000 – 2500 nm by Antaris Fourier transform NIR instrument. Judging from calibration and prediction performance, MSC found to be the best spectra pre-processing method prior to prediction model development with R2 prediction are 0.72 for TA and 0.76 for SSC. Although MSC increase the prediction performances based on R2, RMSE, RPD and RER metrics compared to the baseline, the achieved RPD, 1.9 for TA and 1.8 for SSC of this findings are still poor and need improvements to achieve even higher levels of accuracy and reliability necessitates for real-time applications.
{"title":"Fast and simultaneous prediction of inner quality parameters on intact mangos by near infrared spectroscopy: Impact of spectra pre-processing on prediction accuracy","authors":"Agus Arip Munawar , Hizir , Cut Erika , Elke Pawelzik","doi":"10.1016/j.fufo.2024.100463","DOIUrl":"10.1016/j.fufo.2024.100463","url":null,"abstract":"<div><div>Near infrared spectroscopy or known as NIRS has been widely employed in many fields including agriculture, especially for sorting and grading of agricultural products. Spectra pre-processing is one of the main factors affecting model accuracy and prediction capabilities of NIRS. The objective of the present study was to study the impact of different spectra corrections namely mean centering (MC), mean normalization (MN), de-trending (DT), multiplicative scatter correction (MSC), standard normal variate (SNV) and orthogonal signal correction (OSC), to the prediction accuracy of quality parameters: titratable acidity (TA) and soluble solids content (SSC) in intact mango. A total of 91 mango samples (<em>cv. Kent</em>) were used as dataset for calibration and external prediction which was separated by means of systematic sampling based on a property (SSBP) approach. Diffuse reflectance spectra (log1/R) were acquired and recorded in wavelength range of 1000 – 2500 nm by <em>Antaris</em> Fourier transform NIR instrument. Judging from calibration and prediction performance, MSC found to be the best spectra pre-processing method prior to prediction model development with R<sup>2</sup> prediction are 0.72 for TA and 0.76 for SSC. Although MSC increase the prediction performances based on R<sup>2</sup>, RMSE, RPD and RER metrics compared to the baseline, the achieved RPD, 1.9 for TA and 1.8 for SSC of this findings are still poor and need improvements to achieve even higher levels of accuracy and reliability necessitates for real-time applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100463"},"PeriodicalIF":7.2,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422083","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 : 2024-10-01DOI: 10.1016/j.fufo.2024.100467
B. Keitshweditse , C.Z. Tsvakirai , M.L. Mabuza , M. Tshehla
The demand for donkey milk has increased due to consumers’ growing preference for functional dairy beverages. As the commercial value of donkey milk and its marketable qualities still need to be discovered by many consumers, information on how to market this functional dairy product is needed. Hence, this study aimed to determine marketable value propositions, competitive pricing levels for donkey milk, and possible early adopters. Using data collected in the Mahikeng Local Municipality in South Africa, consumers’ willingness to pay for donkey milk was determined, and a double-bound probit model was utilized to determine socio-economic characteristics that could serve as a target market for donkey milk. The study found that consumers were willing to pay a 10 % premium for donkey milk, a lower percentage than premiums reported in other parts of the world where donkey milk has been commercialized. The study's findings revealed that the marketing of donkey milk should target the wealthy and young people in South Africa. However, the industry's growth shall likely be stalled by the current heritage value proposition it is known for, which attracts a relatively small premium. This study recommends that consumers be furnished with scientific evidence that substantiates the nutraceutical properties of donkey milk so that this becomes an equally known value proposition that results in a higher premium, as reported in other developed markets.
{"title":"Towards the expansion of the functional dairy market: Determining donkey milk value propositions and identifying possible consumers","authors":"B. Keitshweditse , C.Z. Tsvakirai , M.L. Mabuza , M. Tshehla","doi":"10.1016/j.fufo.2024.100467","DOIUrl":"10.1016/j.fufo.2024.100467","url":null,"abstract":"<div><div>The demand for donkey milk has increased due to consumers’ growing preference for functional dairy beverages. As the commercial value of donkey milk and its marketable qualities still need to be discovered by many consumers, information on how to market this functional dairy product is needed. Hence, this study aimed to determine marketable value propositions, competitive pricing levels for donkey milk, and possible early adopters. Using data collected in the Mahikeng Local Municipality in South Africa, consumers’ willingness to pay for donkey milk was determined, and a double-bound probit model was utilized to determine socio-economic characteristics that could serve as a target market for donkey milk. The study found that consumers were willing to pay a 10 % premium for donkey milk, a lower percentage than premiums reported in other parts of the world where donkey milk has been commercialized. The study's findings revealed that the marketing of donkey milk should target the wealthy and young people in South Africa. However, the industry's growth shall likely be stalled by the current heritage value proposition it is known for, which attracts a relatively small premium. This study recommends that consumers be furnished with scientific evidence that substantiates the nutraceutical properties of donkey milk so that this becomes an equally known value proposition that results in a higher premium, as reported in other developed markets.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100467"},"PeriodicalIF":7.2,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422089","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 : 2024-09-30DOI: 10.1016/j.fufo.2024.100464
Francisco Javier Leyva-Jiménez , Carlos Abellán-Dieguez , Rodrigo Oliver-Simancas , Antonio M. Rodríguez-García , M. Elena Alañón
In the last years, new sustainable materials have been explored as plastic replacement in food industry. With the objective of developing sustainable active materials for food packaging, polysaccharide-based films: alginate, methylcellulose and glycerol-based films (ALG-MC-GLY (65:30:5)) were formulated and functionalized with different concentration of gallic acid (0.1, 0.5 and 0.8 % w/v). The mechanical, physicochemical, optical and functional properties of the films were evaluated. The incorporation of gallic acid resulted in films less resistant to tensile stress and less elastic, exhibiting reduced water vapor permeability. The physico-mechanical characterization was corroborated by FTIR spectra, HRSEM imaging and BET analyses, which demonstrated the interactions between the polymeric chains and gallic acid through localized hydrogen bonding, leading to denser structures with increased brittleness at higher concentrations of gallic acid. Moreover, the films functionalized with gallic acid displayed enhanced antioxidant properties in a concentration-dependent manner. These findings suggest that the ALG-MC-GLY based films loaded with gallic acid hold significant promise as alternative active food packaging materials.
近年来，人们一直在探索新的可持续材料，以替代食品工业中的塑料。为了开发用于食品包装的可持续活性材料，我们配制了多糖基薄膜：海藻酸盐、甲基纤维素和甘油基薄膜（ALG-MC-GLY (65:30:5)），并用不同浓度的没食子酸（0.1%、0.5% 和 0.8% w/v）进行功能化。对薄膜的机械、物理化学、光学和功能特性进行了评估。加入没食子酸后，薄膜的抗拉伸应力和弹性降低，水蒸气渗透性降低。傅立叶变换红外光谱、HRSEM 成像和 BET 分析证实了物理机械特性，证明了聚合物链与没食子酸之间通过局部氢键相互作用，导致结构更致密，没食子酸浓度越高，脆性越大。此外，用没食子酸功能化的薄膜显示出更强的抗氧化性，其程度与浓度有关。这些研究结果表明，基于 ALG-MC-GLY 的含没食子酸薄膜有望成为替代性活性食品包装材料。
{"title":"Sustainable materials for novel food packaging based on alginate, methylcellulose and glycerol films functionalized with gallic acid","authors":"Francisco Javier Leyva-Jiménez , Carlos Abellán-Dieguez , Rodrigo Oliver-Simancas , Antonio M. Rodríguez-García , M. Elena Alañón","doi":"10.1016/j.fufo.2024.100464","DOIUrl":"10.1016/j.fufo.2024.100464","url":null,"abstract":"<div><div>In the last years, new sustainable materials have been explored as plastic replacement in food industry. With the objective of developing sustainable active materials for food packaging, polysaccharide-based films: alginate, methylcellulose and glycerol-based films (ALG-MC-GLY (65:30:5)) were formulated and functionalized with different concentration of gallic acid (0.1, 0.5 and 0.8 % w/v). The mechanical, physicochemical, <del>optical</del> and functional properties of the films were evaluated. The incorporation of gallic acid resulted in films less resistant to tensile stress and less elastic, exhibiting reduced water vapor permeability. The physico-mechanical characterization was corroborated by FTIR spectra, HRSEM imaging and BET analyses, which demonstrated the interactions between the polymeric chains and gallic acid through localized hydrogen bonding, leading to denser structures with increased brittleness at higher concentrations of gallic acid. Moreover, the films functionalized with gallic acid displayed enhanced antioxidant properties in a concentration-dependent manner. These findings suggest that the ALG-MC-GLY based films loaded with gallic acid hold significant promise as alternative active food packaging materials.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100464"},"PeriodicalIF":7.2,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422080","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 : 2024-09-30DOI: 10.1016/j.fufo.2024.100468
Woo-Ju Kim , Yoonbin Kim , Reza Ovissipour , Nitin Nitin
Edible scaffolds are the essential components for cultivated meat. This research aimed to evaluate the performance of food-grade polysaccharides (pectin and alginate) and proteins (soy protein isolate (SPI) and pea protein isolate (PPI)) as scaffolds for cultivated meat production. A myoblast model cell line (C2C12) and an embryonic-derived fish cell line (ZEM2S) were selected as model cell lines. Rheological analysis revealed that the selected gels were viscoelastic solids with shear thinning behavior. The storage modulus (G') and loss modulus (G'') of pectin and PPI were greater than 1000 Pa and 100 Pa. The pectin gels exhibit better structure recovery compared to other biopolymer gels. The texture properties were similar to those of commercial meat analogues. Furthermore, the pectin gels were stable in water. In general, the cytocompatibility of the biomaterial gels was similar for the tested cell lines, except for ZEM2S when exposed to protein gels. Based on the results of mechanical properties and cytocompatibilities of gels, a 3D printed structure with pectin gel was generated. 3D-printed scaffolds promoted the proliferation of C2C12 cells during 5 days of incubation. These findings highlight the potential of plant biomaterials and 3D printing to develop scaffolds for the production of cultivated meat.
可食用支架是培育肉类的重要成分。本研究旨在评估食品级多糖（果胶和海藻酸）和蛋白质（大豆分离蛋白（SPI）和豌豆分离蛋白（PPI））作为培养肉生产支架的性能。选择了一种肌母细胞模型细胞系（C2C12）和一种胚胎衍生鱼细胞系（ZEM2S）作为模型细胞系。流变学分析表明，所选凝胶是具有剪切稀化行为的粘弹性固体。果胶和 PPI 的储存模量（G'）和损耗模量（G''）分别大于 1000 Pa 和 100 Pa。与其他生物聚合物凝胶相比，果胶凝胶具有更好的结构恢复性。其质地特性与商用肉类类似物相似。此外，果胶凝胶在水中也很稳定。总的来说，生物材料凝胶的细胞相容性与测试的细胞系相似，但 ZEM2S 在接触蛋白质凝胶时除外。根据凝胶的机械性能和细胞相容性结果，生成了含有果胶凝胶的三维打印结构。在 5 天的培养过程中，三维打印支架促进了 C2C12 细胞的增殖。这些发现凸显了植物生物材料和三维打印技术在开发培养肉生产支架方面的潜力。
{"title":"Plant-based biomaterials as scaffolds for cellular agriculture","authors":"Woo-Ju Kim , Yoonbin Kim , Reza Ovissipour , Nitin Nitin","doi":"10.1016/j.fufo.2024.100468","DOIUrl":"10.1016/j.fufo.2024.100468","url":null,"abstract":"<div><div>Edible scaffolds are the essential components for cultivated meat. This research aimed to evaluate the performance of food-grade polysaccharides (pectin and alginate) and proteins (soy protein isolate (SPI) and pea protein isolate (PPI)) as scaffolds for cultivated meat production. A myoblast model cell line (C2C12) and an embryonic-derived fish cell line (ZEM2S) were selected as model cell lines. Rheological analysis revealed that the selected gels were viscoelastic solids with shear thinning behavior. The storage modulus (G') and loss modulus (G'') of pectin and PPI were greater than 1000 Pa and 100 Pa. The pectin gels exhibit better structure recovery compared to other biopolymer gels. The texture properties were similar to those of commercial meat analogues. Furthermore, the pectin gels were stable in water. In general, the cytocompatibility of the biomaterial gels was similar for the tested cell lines, except for ZEM2S when exposed to protein gels. Based on the results of mechanical properties and cytocompatibilities of gels, a 3D printed structure with pectin gel was generated. 3D-printed scaffolds promoted the proliferation of C2C12 cells during 5 days of incubation. These findings highlight the potential of plant biomaterials and 3D printing to develop scaffolds for the production of cultivated meat.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100468"},"PeriodicalIF":7.2,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539358","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 : 2024-09-30DOI: 10.1016/j.fufo.2024.100465
Ana Salević-Jelić , Steva Lević , Cristina Prieto , Sanja Jeremić , Sanja Stevanović , Vladislav Rac , Ivana Vukašinović , Viktor Nedović , Jose Maria Lagaron
Polycaprolactone films incorporating sage extract (SE), developed by electrospinning and annealing, were tested as active, fast-degradable food contact materials. First, a release test with food simulants showed the films’ ability to release phenolics. This beneficial property was highlighted in the films’ application as pads for preventing raspberry quality deterioration. The highest SE containing film (20 %) demonstrated the highest preserving potential, suppressing raspberry spoilage, breakdown of soluble solids, maintaining color, and increasing phenolics content. Secondly, the degradation under natural environment conditions and conditions accelerating the degradation of the films was evaluated. Complete films’ bio-disintegration in compost occurred within three months, being catalyzed to four weeks by adding Pseudomonas aeruginosa, regardless of the SE incorporation. Visual appearance, light, scanning electron, and atomic force microscopy indicated an inhomogeneous surface degradation mechanism depended on the morphology of the films. Analysis of the structural properties and crystallinity showed that both amorphous and crystalline film regions were affected by biodegradation. The developed films as packaging materials can be beneficial from an economic and environmental point of view, as they can extend the shelf-life of fresh fruit, prevent the generation of food waste, reduce the accumulation of discarded packaging materials, protect the environment, and contribute to sustainable development.
通过电纺丝和退火工艺开发出了含有鼠尾草提取物（SE）的聚己内酯薄膜，并将其作为活性、可快速降解的食品接触材料进行了测试。首先，使用食品模拟物进行的释放测试表明，薄膜具有释放酚类物质的能力。在薄膜作为防止覆盆子品质下降的垫片的应用中，这一有益特性得到了强调。SE 含量最高的薄膜（20%）具有最高的防腐潜力，可抑制覆盆子变质、可溶性固体分解、保持色泽并增加酚含量。其次，对自然环境条件下的降解情况和加速薄膜降解的条件进行了评估。薄膜在堆肥中的完全生物降解发生在三个月内，加入铜绿假单胞菌后催化降解为四周，与 SE 的加入无关。肉眼观察、光镜、扫描电子显微镜和原子力显微镜显示，薄膜的形态决定了其表面降解机制的不均匀性。对结构特性和结晶度的分析表明，无定形和结晶薄膜区域都受到生物降解的影响。从经济和环境角度来看，所开发的薄膜作为包装材料是有益的，因为它们可以延长新鲜水果的保质期，防止产生食品垃圾，减少废弃包装材料的积累，保护环境，促进可持续发展。
{"title":"Polycaprolactone-based electrospun films incorporating sage extract: From active food packaging application to accelerated biodegradation by Pseudomonas","authors":"Ana Salević-Jelić , Steva Lević , Cristina Prieto , Sanja Jeremić , Sanja Stevanović , Vladislav Rac , Ivana Vukašinović , Viktor Nedović , Jose Maria Lagaron","doi":"10.1016/j.fufo.2024.100465","DOIUrl":"10.1016/j.fufo.2024.100465","url":null,"abstract":"<div><div>Polycaprolactone films incorporating sage extract (SE), developed by electrospinning and annealing, were tested as active, fast-degradable food contact materials. First, a release test with food simulants showed the films’ ability to release phenolics. This beneficial property was highlighted in the films’ application as pads for preventing raspberry quality deterioration. The highest SE containing film (20 %) demonstrated the highest preserving potential, suppressing raspberry spoilage, breakdown of soluble solids, maintaining color, and increasing phenolics content. Secondly, the degradation under natural environment conditions and conditions accelerating the degradation of the films was evaluated. Complete films’ bio-disintegration in compost occurred within three months, being catalyzed to four weeks by adding <em>Pseudomonas aeruginosa</em>, regardless of the SE incorporation. Visual appearance, light, scanning electron, and atomic force microscopy indicated an inhomogeneous surface degradation mechanism depended on the morphology of the films. Analysis of the structural properties and crystallinity showed that both amorphous and crystalline film regions were affected by biodegradation. The developed films as packaging materials can be beneficial from an economic and environmental point of view, as they can extend the shelf-life of fresh fruit, prevent the generation of food waste, reduce the accumulation of discarded packaging materials, protect the environment, and contribute to sustainable development.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100465"},"PeriodicalIF":7.2,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422082","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}
The need of sustainable food packaging preserving food from degradation conducted to increase research on active packaging using essential oil, as carvacrol, for their antimicrobial and antioxidant properties. The encapsulation of this kind of volatile molecules is necessary and nanoencapsulation into biopolymers, as poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) showed an increasing interest as a green solution, although this method again need to be improved. In this study, a full experimental design was developed to select the best method (nanoprecipitation and emulsification) and operating conditions (PHBV molecular weight, surfactant concentration, carvacrol/PHBV ratio and Aqueous/Organic phase volume ratios) to encapsulate carvacrol into PHBV. In this purpose, for each tested conditions, encapsulation efficiency (process efficiency, carvacrol recovery, PHBV recovery and loading capacity), as well as nanoparticles’ morphology and size were estimated, and statistically analysed. Carvacrol recovery and loading capacity were significatively highest (61 % and 100 % respectively) using emuslification method, low surfactant concentration, high carvacrol/PHBV ratio (for loading capacity) and low PHBV molecular weight (for carvacrol recovery). To the contrary, PHBV recovery increased (93 %) using the nanoprecipitation method, a high surfactant concentration and a low carvacrol/PHBV ratio, while process efficiency increased (73 %) with a low carvacrol/PHBV ratio and a low aqueous/organic phase volume ratio. Moreover, small spherical-shaped and separated nanoparticles were obtained using emulsification method, high surfactant concentration but low carvacrol/PHBV ratio. Therefore, including all the aspects of carvacrol nanoencapsulation into PHBV (shape and encapsulation efficiency) using emulsification method, with a low level for all parameters except the surfactant concentration are the most suitable strategy.
{"title":"Optimisation of the carvacrol encapsulation method into PHBV nanoparticles","authors":"Aynura Rzayeva, Valérie Guillard, Lucie Bonny, Nathalie Gontard, Fanny Coffigniez","doi":"10.1016/j.fufo.2024.100466","DOIUrl":"10.1016/j.fufo.2024.100466","url":null,"abstract":"<div><div>The need of sustainable food packaging preserving food from degradation conducted to increase research on active packaging using essential oil, as carvacrol, for their antimicrobial and antioxidant properties. The encapsulation of this kind of volatile molecules is necessary and nanoencapsulation into biopolymers, as poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) showed an increasing interest as a green solution, although this method again need to be improved. In this study, a full experimental design was developed to select the best method (nanoprecipitation and emulsification) and operating conditions (PHBV molecular weight, surfactant concentration, carvacrol/PHBV ratio and Aqueous/Organic phase volume ratios) to encapsulate carvacrol into PHBV. In this purpose, for each tested conditions, encapsulation efficiency (process efficiency, carvacrol recovery, PHBV recovery and loading capacity), as well as nanoparticles’ morphology and size were estimated, and statistically analysed. Carvacrol recovery and loading capacity were significatively highest (61 % and 100 % respectively) using emuslification method, low surfactant concentration, high carvacrol/PHBV ratio (for loading capacity) and low PHBV molecular weight (for carvacrol recovery). To the contrary, PHBV recovery increased (93 %) using the nanoprecipitation method, a high surfactant concentration and a low carvacrol/PHBV ratio, while process efficiency increased (73 %) with a low carvacrol/PHBV ratio and a low aqueous/organic phase volume ratio. Moreover, small spherical-shaped and separated nanoparticles were obtained using emulsification method, high surfactant concentration but low carvacrol/PHBV ratio. Therefore, including all the aspects of carvacrol nanoencapsulation into PHBV (shape and encapsulation efficiency) using emulsification method, with a low level for all parameters except the surfactant concentration are the most suitable strategy.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100466"},"PeriodicalIF":7.2,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422084","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 : 2024-09-28DOI: 10.1016/j.fufo.2024.100459
Pedro M. Silva , Miguel A. Cerqueira , Lorenzo Pastrana , Manuel A. Coimbra , Antonio A. Vicente , Filip Van Bockstaele , Daylan Tzompa-Sosa , Koen Dewettinck
Micro-nano encapsulation can be impactful in flavour masking of bioactives, and it has the potential to be used in the development of functional food ingredients.
This work aimed to develop functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer acceptance. Resveratrol-loaded emulsions were produced through high-speed homogenization/ultrasonication. Functional snacks (crackers and cookies) loading 4 mg resveratrol/g were developed using resveratrol-loaded emulsions and free resveratrol. Results showed that the incorporation of emulsified resveratrol in the dough led to an increase in its elasticity and a decrease in its consistency. Slight color differences were noticed between non-encapsulated resveratrol and reference samples. The texture of baked crackers and cookies showed a decrease in hardness for the emulsified cookies and an increase in the crackers.
Sensory analysis was conducted with over one-hundred volunteers. For both products, the reference sample was the highest-rated sample in overall liking, followed by the emulsion-loaded sample and the unencapsulated resveratrol-loaded sample. Unencapsulated resveratrol-loaded and emulsion-loaded samples displayed an increase in bitterness when compared to the reference. The sensory analysis revealed a slight positive impact of the encapsulation of resveratrol versus the unencapsulated resveratrol. Nonetheless, further progress needs to be achieved to reduce resveratrol's impact.
{"title":"Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies","authors":"Pedro M. Silva , Miguel A. Cerqueira , Lorenzo Pastrana , Manuel A. Coimbra , Antonio A. Vicente , Filip Van Bockstaele , Daylan Tzompa-Sosa , Koen Dewettinck","doi":"10.1016/j.fufo.2024.100459","DOIUrl":"10.1016/j.fufo.2024.100459","url":null,"abstract":"<div><div>Micro-nano encapsulation can be impactful in flavour masking of bioactives, and it has the potential to be used in the development of functional food ingredients.</div><div>This work aimed to develop functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer acceptance. Resveratrol-loaded emulsions were produced through high-speed homogenization/ultrasonication. Functional snacks (crackers and cookies) loading 4 mg resveratrol/g were developed using resveratrol-loaded emulsions and free resveratrol. Results showed that the incorporation of emulsified resveratrol in the dough led to an increase in its elasticity and a decrease in its consistency. Slight color differences were noticed between non-encapsulated resveratrol and reference samples. The texture of baked crackers and cookies showed a decrease in hardness for the emulsified cookies and an increase in the crackers.</div><div>Sensory analysis was conducted with over one-hundred volunteers. For both products, the reference sample was the highest-rated sample in overall liking, followed by the emulsion-loaded sample and the unencapsulated resveratrol-loaded sample. Unencapsulated resveratrol-loaded and emulsion-loaded samples displayed an increase in bitterness when compared to the reference. The sensory analysis revealed a slight positive impact of the encapsulation of resveratrol versus the unencapsulated resveratrol. Nonetheless, further progress needs to be achieved to reduce resveratrol's impact.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100459"},"PeriodicalIF":7.2,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422081","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 : 2024-09-25DOI: 10.1016/j.fufo.2024.100460
Yuxin Qin , Christopher Pillidge , Bernie Harrison , Benu Adhikari
Swallowing problem is prevalent in the elderly which requires high intake of protein through soft foods. This study developed protein-rich custard-type soft foods for elderly with dysphagia and evaluated the impact of milk protein content (3.9 % to 8.9 %) on the physicochemical properties of the formulations. Kappa-carrageenan and inulin were incorporated as a thickener and dietary fibre. Textural and rheological characteristics including viscosity, hardness, and deformation resistance, were measured using texture analyser and rheometer to compare with international standards for swallowing-friendly foods. The microstructure was visualised by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM), which influenced custard's ease of swallowing. Results showed that the increasing kappa-carrageenan, inulin, and milk protein content increased the gel strength, viscosity, resistance to deformation and storage stability. The swallowability of the formulations was tested using the International Dysphagia Diet Standardization Initiative's (IDDSI) fork pressure and spoon tilt tests, classifying the products as Level 6 – Soft & Bite-Sized Foods. The instrumental IDDSI fork pressure test generated reliable data to optimise formulations. The custard formulation containing 0.7 % kappa-carrageenan, 2.4 % inulin, and 8.9 % milk protein was found to be optimal. This work provides insights for developing high-protein soft foods for the elderly with swallowing difficulties.
{"title":"Formulation and characterisation of protein-rich custard-like soft food intended for the elderly with swallowing difficulties","authors":"Yuxin Qin , Christopher Pillidge , Bernie Harrison , Benu Adhikari","doi":"10.1016/j.fufo.2024.100460","DOIUrl":"10.1016/j.fufo.2024.100460","url":null,"abstract":"<div><div>Swallowing problem is prevalent in the elderly which requires high intake of protein through soft foods. This study developed protein-rich custard-type soft foods for elderly with dysphagia and evaluated the impact of milk protein content (3.9 % to 8.9 %) on the physicochemical properties of the formulations. Kappa-carrageenan and inulin were incorporated as a thickener and dietary fibre. Textural and rheological characteristics including viscosity, hardness, and deformation resistance, were measured using texture analyser and rheometer to compare with international standards for swallowing-friendly foods. The microstructure was visualised by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM), which influenced custard's ease of swallowing. Results showed that the increasing kappa-carrageenan, inulin, and milk protein content increased the gel strength, viscosity, resistance to deformation and storage stability. The swallowability of the formulations was tested using the International Dysphagia Diet Standardization Initiative's (IDDSI) fork pressure and spoon tilt tests, classifying the products as Level 6 – Soft & Bite-Sized Foods. The instrumental IDDSI fork pressure test generated reliable data to optimise formulations. The custard formulation containing 0.7 % kappa-carrageenan, 2.4 % inulin, and 8.9 % milk protein was found to be optimal. This work provides insights for developing high-protein soft foods for the elderly with swallowing difficulties.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100460"},"PeriodicalIF":7.2,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142327263","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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