Future Foods最新文献

Herbs, spices, and citrus have all been widely investigated as natural antioxidants that may be blended into vegetable oils to prevent lipid oxidation. These flavored vegetable oils, made using diverse processes, show considerable increases in stability, sensory properties, and nutritional value. This literature review summarizes the potential for future development of diverse flavored vegetable oils by gathering several research on their features, manufacturing techniques, and stability capabilities during frying and storage. Flavored vegetable oils enriched with herbs, spices, and citrus have been shown to contain a wide range of volatile compounds, to have better oxidative stability during thermal processing and storage, to improve sensory characteristics, which leads to increased consumer acceptance, and to increase and sustain antioxidant levels. Each technique of producing flavored vegetable oils serves a unique purpose and provides distinct benefits, making them suited for various types of natural antioxidants. Future development must solve a number of problems in order to fully realize the promise of flavored vegetable oils, notably in terms of safety and health benefit claims.

Gene-editing technology provides promising opportunities for livestock industries by enabling precise genetic modifications that enhance desirable traits such as increased disease resistance, heat tolerance, and nutritional quality. With gene-edited beef products entering the market soon, understanding consumers’ acceptance is critical. Using structural equation modeling, the study aimed to determine how key psychological and social factors influence U.S. consumers’ attitudes toward gene editing and their behavioral intentions toward ground beef from gene-edited cattle. Results indicate that knowledge, subjective social norms, and perceived benefits positively influenced attitudes, while perceived risks and food technology neophobia negatively influenced attitudes. Subjective social norms, perceived benefits, and attitudes positively influenced behavioral intentions, while perceived risks and food technology neophobia negatively influenced intentions. Attitudes acted as a partial mediator, significantly mediating the effects of subjective social norms, perceived benefits, perceived risks, and food technology neophobia on behavioral intentions. Improving consumers’ behavioral intentions toward ground beef from gene-edited cattle hinges on cultivating more favorable attitudes toward the technology. Thus, collaborative efforts by scientists, producers, policymakers, extension agents, and agricultural communicators should seek to increase consumers’ perceived benefits and improve subjective social norms, as these factors were most influential.

Rapeseed, containing up to 40 % protein along with a well-balanced profile of essential amino acids, stands out as a promising novel plant-based protein source. Yet, protein extraction faces challenges, due to adverse effects of oil extraction on protein properties and down-stream processing. In this work was explored the potential of using hydrophilic silicon carbide ceramic (SiC) membranes to separate oil from a protein rich extract and produce permeates rich in protein and retentates containing oleosomes. Various solvents including water, sodium chloride, alkaline (pH 8.5) and a complex alkaline salt solvent were used to obtain a variety of protein and oil extracts from the whole rapeseeds. The type of solvent significantly affected the composition and colloidal structure of the feed which has minor effect on the oil separation but significant effect on filtration performance and composition of the permeates and retentates obtained. The membrane filtration process achieved significant oil separation, with permeates exhibiting minimal oil content ranging from 0.1 to 1.3 % (w/w), for water and alkaline solvents respectively. Assessment of the filtration performance showed fluxes from 23 to 50 L·h⁻¹·m⁻² and final volume concentration ratios of 1.3, 1.4, 1.6 and 1.9 for salt, alkaline-salt, alkaline and water solvents. The retentate, composed of 11.8–19.8 % protein and 23.6–28.7 % w/w dry matter, is a relevant and innovative ingredient for plant food formulations. These findings show the potential of membrane filtration with SiC in enabling removal of oil and producing streams with potential for diverse applications in the food industry.

Nowadays, the wide use of synthetic food colourant, Allura Red has elevated negative perceptions among consumers. As food industry players strive towards satisfying consumers’ demands, exploring new sustainable natural colourants with multifunctional properties (like betacyanins) has emerged as a novel concept. This study aimed to evaluate the potential of a functional fruit drink, Improved-FRDFD-dH₂O [contained betacyanins of fermented red dragon fruit drink stabilised by 0.4 % xanthan gum and 0.5 % carboxymethyl cellulose hydrocolloid mixture solution and 0.2 % citric acid] to serve as a sustainable and stable functional liquid colourant in yoghurt. The 8-week refrigerated storage study revealed the betacyanins content in the yoghurt added with E162 experienced the lowest stabilities in terms of betacyanins content (>30 % degradation), viscosity (>15 % reduction), pH, LAB viability and antioxidant activity. In contrast, the Improved-FRDFD-dH₂O was able to maintain the yoghurt's viscosity, syneresis, pH and LAB viability without any significant change. The betacyanins of Improved-FRDFD-dH₂O had excellent stability in the yoghurt (<5 % degradation), showing only a minimal difference (ΔE<1.5) in total colour changes and being able to retain >86 % of the initial antioxidant activity by the end of storage. These findings support the Improved-FRDFD-dH₂O as a sustainable functional colourant with antioxidant properties for producing beneficial yoghurt.

Four-dimensional food printing (4DFP) is a novel additive manufacturing technique that enables production of edible objects with complicated shapes and specific properties under internal or external stimuli. 4DFP presents unique prospects and research capabilities in developing innovative food materials, customized nutrition, interactive dining experiences, and the customization of flavour and texture. The 4D printed construct may experience colour, shape, flavour, or nutritional quality transformations. The 3D printed materials transform into the 4D printed under the application of a stimuli. The stimuli applied interact with base food materials and stimuli responsive/smart materials to make the 4D transformation. This review aims to consolidate the different ingredients used and the stimuli responsive effects occurring in the printed product. The impact of stimuli on textural, nutritional, and sensory properties is analysed at length. The shelf life and consumer acceptance of 4D printed food is also considered in this review. The economic feasibility and commercialization of 4DFP are still uncertain aspects of the technology.