Pub Date : 2025-02-04DOI: 10.1016/j.fufo.2025.100559
Kun-Ho Seo , Eseul Kim , Hyunsook Kim
Biotransformation of organic compounds through bioconversion could be an effective strategy for improving the gut microbiota and sarcopenia. The effects of bioconversion product (WDG) of wine grape seed flour (G) extract and whey (W) with kefir lactic acid bacteria (D) were evaluated in C2C12 myoblasts and a hindlimb-immobilized mouse model. WDG significantly restored palmitate-induced decreases in myotube length and diameter. C57BL/6 J mice were hindlimb-immobilized for 2 weeks and fed a high-fat (HF) diet with G, W, WG, WD (W + D), or WDG for an additional 5 weeks. Supplementation with WDG synergistically ameliorated immobilization-induced sarcopenia by restoring grip strength, muscle weight, and the expression of genes related to muscle growth markers. Notably, WDG significantly modulated the abundance of butyrate-producing and intestinal barrier function-related gut bacteria, which were significantly and positively correlated with holding impulse and muscle growth markers. In conclusion, the bioconversion of G and W with D may be a useful strategy to establish healthy gut microbiota and prevent sarcopenia.
{"title":"Synergistical amelioration of muscle atrophy by modulating gut microbiota through the bioconversion of grape seed extract and whey using kefir lactic acid bacteria","authors":"Kun-Ho Seo , Eseul Kim , Hyunsook Kim","doi":"10.1016/j.fufo.2025.100559","DOIUrl":"10.1016/j.fufo.2025.100559","url":null,"abstract":"<div><div>Biotransformation of organic compounds through bioconversion could be an effective strategy for improving the gut microbiota and sarcopenia. The effects of bioconversion product (WDG) of wine grape seed flour (G) extract and whey (W) with kefir lactic acid bacteria (D) were evaluated in C2C12 myoblasts and a hindlimb-immobilized mouse model. WDG significantly restored palmitate-induced decreases in myotube length and diameter. C57BL/6 J mice were hindlimb-immobilized for 2 weeks and fed a high-fat (HF) diet with G, W, WG, WD (W + D), or WDG for an additional 5 weeks. Supplementation with WDG synergistically ameliorated immobilization-induced sarcopenia by restoring grip strength, muscle weight, and the expression of genes related to muscle growth markers. Notably, WDG significantly modulated the abundance of butyrate-producing and intestinal barrier function-related gut bacteria, which were significantly and positively correlated with holding impulse and muscle growth markers. In conclusion, the bioconversion of G and W with D may be a useful strategy to establish healthy gut microbiota and prevent sarcopenia.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100559"},"PeriodicalIF":7.2,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372476","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 : 2025-02-03DOI: 10.1016/j.fufo.2025.100560
Vuk Filipovic , Jasmina Nikodinovic-Runic , Katarina Savikin , Jelena Zivkovic , Jelena Mudric , Nemanja Krgovic , Marijana Ponjavic
This study explores bacterial nanocellulose (BNC) and its oxidized form (o-BNC) as carriers for pomegranate peel extract (PPE) intended for functional food applications. The TEMPO-mediated oxidation was used to introduce carboxylate groups to enhance the selectivity and efficiency of adsorbed active components from PPE. Structural and compositional analyses, including FTIR and HPLC, confirmed successful incorporation of PPE components, while FESEM provided an insight into the material's morphology. In vitro release studies of ellagic acid and punicalagin, showed more sustained release of the active compounds from o-BNC which is highly influenced by pH. Antioxidant activity was evaluated by DPPH and FRAP assays, while the α-glucosidase inhibition assay was used to assess the ability to slow carbohydrate digestion, which helps regulate blood sugar levels. The o-BNC-PPE formulation exhibited significantly higher antioxidant activity than BNC-PPE, attributed to its richer phenolic content. In hypoglycemic assays, o-BNC-PPE outperformed both BNC-PPE and the standard drug acarbose, showing greater α-glucosidase inhibitory activity (IC50 1.41 μg/mL for o-BNC-PPE vs. 29.1 μg/mL for BNC-PPE and 156.6 μg/mL for acarbose). Compared to unmodified BNC, a wider range of bioactive compounds was incorporated on o-BNC due to enhanced binding capacity and porosity, which translated into material stronger antioxidant activity, attributed to presence of additional phenolics like gallic acid and ellagitannins. These findings underscore the potential of BNC-based materials as carriers of natural bioactive compounds in functional foods, offering a sustainable approach to delivery of antioxidants and other health-promoting bioactive compounds through diet, while also supporting plant waste valorization.
{"title":"Bacterial nanocellulose and its oxidized form as functional carriers for pomegranate peel extract: A sustainable approach to bioactive delivery","authors":"Vuk Filipovic , Jasmina Nikodinovic-Runic , Katarina Savikin , Jelena Zivkovic , Jelena Mudric , Nemanja Krgovic , Marijana Ponjavic","doi":"10.1016/j.fufo.2025.100560","DOIUrl":"10.1016/j.fufo.2025.100560","url":null,"abstract":"<div><div>This study explores bacterial nanocellulose (BNC) and its oxidized form (<em>o</em>-BNC) as carriers for pomegranate peel extract (PPE) intended for functional food applications. The TEMPO-mediated oxidation was used to introduce carboxylate groups to enhance the selectivity and efficiency of adsorbed active components from PPE. Structural and compositional analyses, including FTIR and HPLC, confirmed successful incorporation of PPE components, while FESEM provided an insight into the material's morphology. In vitro release studies of ellagic acid and punicalagin, showed more sustained release of the active compounds from <em>o</em>-BNC which is highly influenced by pH. Antioxidant activity was evaluated by DPPH and FRAP assays, while the <em>α</em>-glucosidase inhibition assay was used to assess the ability to slow carbohydrate digestion, which helps regulate blood sugar levels. The <em>o</em>-BNC-PPE formulation exhibited significantly higher antioxidant activity than BNC-PPE, attributed to its richer phenolic content. In hypoglycemic assays, <em>o</em>-BNC-PPE outperformed both BNC-PPE and the standard drug acarbose, showing greater <em>α</em>-glucosidase inhibitory activity (<em>IC</em><sub>50</sub> 1.41 μg/mL for <em>o</em>-BNC-PPE vs. 29.1 μg/mL for BNC-PPE and 156.6 μg/mL for acarbose). Compared to unmodified BNC, a wider range of bioactive compounds was incorporated on o-BNC due to enhanced binding capacity and porosity, which translated into material stronger antioxidant activity, attributed to presence of additional phenolics like gallic acid and ellagitannins. These findings underscore the potential of BNC-based materials as carriers of natural bioactive compounds in functional foods, offering a sustainable approach to delivery of antioxidants and other health-promoting bioactive compounds through diet, while also supporting plant waste valorization.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100560"},"PeriodicalIF":7.2,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143210957","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 : 2025-02-01DOI: 10.1016/j.fufo.2025.100557
Neeta S. Ukkunda, P. Santhoshkumar, J.A. Moses
Food 3D printing technology presents an avenue for enhanced product customization and functionality. Focusing on the impact of sweeteners, in this study, marzipan, a traditional almond-based confectionery, was 3D printed with four different natural sweetener variants (table sugar (TS), stevia (SS), monk fruit (MF) and yacon root powder (YR)). The effects on rheological behavior, 3D extrusion printability, post-printing stability, and sensory quality attributes were investigated. To assess material printability, steady-state, oscillatory, and 3ITT rheological tests were performed. Results indicated that all formulations exhibited favorable printability characteristics, with higher storage moduli than loss moduli, explaining the elastic solid-like behavior essential for extrusion 3D printing. Thixotropic testing revealed time-dependent recovery behavior in all formulations (recovery percentage range = 63.2 - 70.5 %). Further, X-ray diffraction studies confirmed the crystalline nature (degree of crystallinity range = 38 - 58 %) of all formulations. All material supplies were categorized as low glycemic index products (GI = 45.06–53.33). Printing conditions to print a 3D chalice model were optimized at a nozzle size of 1.22 mm, motor speed of 15 rpm, compressed air pressure of 3 bar, and printing speed of 800 mm/min. Stability assessment of printed constructs at varying infill densities (25, 50, and 75 %) and time intervals (6, 12, 18, 36 h), alongside sensory evaluation, highlighted that the TS formulation was best, followed by MF. These findings hold significance for the development of customized 3D printed products in which GI is a critical consideration and in cases where natural sugar alternatives are considered.
{"title":"Impact of different natural sweeteners on 3D printability and post-printing quality of marzipan","authors":"Neeta S. Ukkunda, P. Santhoshkumar, J.A. Moses","doi":"10.1016/j.fufo.2025.100557","DOIUrl":"10.1016/j.fufo.2025.100557","url":null,"abstract":"<div><div>Food 3D printing technology presents an avenue for enhanced product customization and functionality. Focusing on the impact of sweeteners, in this study, marzipan, a traditional almond-based confectionery, was 3D printed with four different natural sweetener variants (table sugar (TS), stevia (SS), monk fruit (MF) and yacon root powder (YR)). The effects on rheological behavior, 3D extrusion printability, post-printing stability, and sensory quality attributes were investigated. To assess material printability, steady-state, oscillatory, and 3ITT rheological tests were performed. Results indicated that all formulations exhibited favorable printability characteristics, with higher storage moduli than loss moduli, explaining the elastic solid-like behavior essential for extrusion 3D printing. Thixotropic testing revealed time-dependent recovery behavior in all formulations (recovery percentage range = 63.2 - 70.5 %). Further, X-ray diffraction studies confirmed the crystalline nature (degree of crystallinity range = 38 - 58 %) of all formulations. All material supplies were categorized as low glycemic index products (GI = 45.06–53.33). Printing conditions to print a 3D chalice model were optimized at a nozzle size of 1.22 mm, motor speed of 15 rpm, compressed air pressure of 3 bar, and printing speed of 800 mm/min. Stability assessment of printed constructs at varying infill densities (25, 50, and 75 %) and time intervals (6, 12, 18, 36 h), alongside sensory evaluation, highlighted that the TS formulation was best, followed by MF. These findings hold significance for the development of customized 3D printed products in which GI is a critical consideration and in cases where natural sugar alternatives are considered.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100557"},"PeriodicalIF":7.2,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453115","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 : 2025-01-31DOI: 10.1016/j.fufo.2025.100558
Nariman Ktil , Ida Holásková , Yong-Lak Park , Cangliang Shen , Kristen E. Matak , Jacek Jaczynski
Yellow mealworm is explored globally as sustainable food, creating a need to optimize its nutritional composition. This study investigated effects of supplementing mealworm feed with biowaste, apple pomace. Growth performance including survival/pupation rates, nutrient composition of larvae/pupae, and total antioxidant capacity of oil extracted from mealworms were examined. Apple pomace-supplemented diet (AD) did not (P ≥ 0.05) affect growth performance compared to control diet (CD). Larvae survival rates were higher (P < 0.05) for CD than AD, although realistically negligible. Pupation rate was higher (P < 0.05) for CD. Importantly, survival rates were similar (P ≥ 0.05) for the CD and AD. Feeding resulted in nutrient accumulation. Protein and fat contents increased (P < 0.05) to ≈40 g/100 g for each nutrient. Protein was generally higher in larvae than pupae and fat typically increased with AD. Mealworms, particularly larvae are dense source of animal protein and fat for isolation and extraction to develop human food. Oils extracted from pupae (hexane and chloroform:methanol generally) yielded higher antioxidant capacity than larvae. Antioxidants did not (P ≥ 0.05) have statistical significance likely because oils did not contain water-soluble antioxidants. Apple pomace showed improvement of mealworm nutritional profile and could be utilized in farming a sustainable and alternative food source.
{"title":"Increasing food sustainability by utilization of biowaste to grow mealworms and their nutrient profile as human food","authors":"Nariman Ktil , Ida Holásková , Yong-Lak Park , Cangliang Shen , Kristen E. Matak , Jacek Jaczynski","doi":"10.1016/j.fufo.2025.100558","DOIUrl":"10.1016/j.fufo.2025.100558","url":null,"abstract":"<div><div>Yellow mealworm is explored globally as sustainable food, creating a need to optimize its nutritional composition. This study investigated effects of supplementing mealworm feed with biowaste, apple pomace. Growth performance including survival/pupation rates, nutrient composition of larvae/pupae, and total antioxidant capacity of oil extracted from mealworms were examined. Apple pomace-supplemented diet (AD) did not <em>(P</em> ≥ 0.05) affect growth performance compared to control diet (CD). Larvae survival rates were higher (<em>P</em> < 0.05) for CD than AD, although realistically negligible. Pupation rate was higher (<em>P</em> < 0.05) for CD. Importantly, survival rates were similar (<em>P</em> ≥ 0.05) for the CD and AD. Feeding resulted in nutrient accumulation. Protein and fat contents increased (<em>P</em> < 0.05) to ≈40 g/100 g for each nutrient. Protein was generally higher in larvae than pupae and fat typically increased with AD. Mealworms, particularly larvae are dense source of animal protein and fat for isolation and extraction to develop human food. Oils extracted from pupae (hexane and chloroform:methanol generally) yielded higher antioxidant capacity than larvae. Antioxidants did not (<em>P</em> ≥ 0.05) have statistical significance likely because oils did not contain water-soluble antioxidants. Apple pomace showed improvement of mealworm nutritional profile and could be utilized in farming a sustainable and alternative food source.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100558"},"PeriodicalIF":7.2,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166758","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 : 2025-01-30DOI: 10.1016/j.fufo.2025.100556
Jayani Samarathunga , Thi Phuong Linh Le , Max Gabard , Katrina Strazdins , Jeroen Rens , Benu Adhikari
Growing concerns about the sustainability of food supply and animal welfare have fueled increased interest in dairy mimetic products. These alternatives largely meet the nutritional and caloric needs of consumers who avoid animal-based foods or follow a flexitarian diet. Due to their balanced amino acid profile, high digestibility, and superior techno-functional properties, microalgal proteins are emerging as promising ingredients, often outperforming terrestrial plant proteins in several respects. Notably, calcium-chelating peptides from microalgae offer osteogenic benefits, highlighting a key health advantage. While the incorporation of microalgal biomass in dairy products has been studied, the protein-mimicking potential of microalgal proteins remains underexplored. This review provides a comprehensive overview of the types and nature of dairy mimetic products, with an emphasis on the role of microalgal biomass and proteins in replicating the functional properties of dairy proteins. Evidence suggests that microalgal proteins more closely mimic bovine milk proteins than whole microalgal biomass. Additionally, key physicochemical properties necessary for the successful application of microalgal proteins in dairy and dairy-mimetic products, such as yogurt, cheese, emulsions, and gels, are discussed.
{"title":"Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins","authors":"Jayani Samarathunga , Thi Phuong Linh Le , Max Gabard , Katrina Strazdins , Jeroen Rens , Benu Adhikari","doi":"10.1016/j.fufo.2025.100556","DOIUrl":"10.1016/j.fufo.2025.100556","url":null,"abstract":"<div><div>Growing concerns about the sustainability of food supply and animal welfare have fueled increased interest in dairy mimetic products. These alternatives largely meet the nutritional and caloric needs of consumers who avoid animal-based foods or follow a flexitarian diet. Due to their balanced amino acid profile, high digestibility, and superior techno-functional properties, microalgal proteins are emerging as promising ingredients, often outperforming terrestrial plant proteins in several respects. Notably, calcium-chelating peptides from microalgae offer osteogenic benefits, highlighting a key health advantage. While the incorporation of microalgal biomass in dairy products has been studied, the protein-mimicking potential of microalgal proteins remains underexplored. This review provides a comprehensive overview of the types and nature of dairy mimetic products, with an emphasis on the role of microalgal biomass and proteins in replicating the functional properties of dairy proteins. Evidence suggests that microalgal proteins more closely mimic bovine milk proteins than whole microalgal biomass. Additionally, key physicochemical properties necessary for the successful application of microalgal proteins in dairy and dairy-mimetic products, such as yogurt, cheese, emulsions, and gels, are discussed.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100556"},"PeriodicalIF":7.2,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166759","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 : 2025-01-30DOI: 10.1016/j.fufo.2025.100554
Yihong Deng , Sierra Kolodjski , Grace Lewis , Gary Onan , Youngmi Kim
Whey protein isolate (WPI) and lignin are by-products of the cheese production and pulp and paper industries, respectively. The objective of this work was to analyze the physicochemical and mechanical properties of biodegradable films made from WPI (at different denaturation levels), glycerol, and lignin. WPI solutions were subjected to heat treatments at 60 °C, 90 °C, and a 1:1 mixture of 20 °C and 90 °C to induce varying levels of protein denaturation. Films produced at 90 °C, with 88.65 % protein denaturation, exhibited superior mechanical properties and lower water solubility compared to WPI films treated at lower temperatures. Adding lignin enhanced specific film properties: alkaline lignin increased glass transition temperature, opacity, UV blocking capacity, and antioxidant properties, while reducing flexibility. Conversely, lignosulfonate resulted in thicker films and improved UV shielding and antioxidant benefits. Microstructural analysis revealed that uneven lignin dispersion within the film matrix likely limited the overall lignin-induced enhancement of mechanical and barrier properties. These findings show that WPI-lignin films, especially those with optimized lignin dispersion, have potential as sustainable alternatives to conventional plastic packaging, providing improved UV protection, antioxidant properties, and mechanical strength. Further research is needed to enhance lignin integration techniques and assess the scalability of these films for industrial use.
{"title":"Physical and functional characterization of whey protein-lignin biocomposite films for food packaging applications","authors":"Yihong Deng , Sierra Kolodjski , Grace Lewis , Gary Onan , Youngmi Kim","doi":"10.1016/j.fufo.2025.100554","DOIUrl":"10.1016/j.fufo.2025.100554","url":null,"abstract":"<div><div>Whey protein isolate (WPI) and lignin are by-products of the cheese production and pulp and paper industries, respectively. The objective of this work was to analyze the physicochemical and mechanical properties of biodegradable films made from WPI (at different denaturation levels), glycerol, and lignin. WPI solutions were subjected to heat treatments at 60 °C, 90 °C, and a 1:1 mixture of 20 °C and 90 °C to induce varying levels of protein denaturation. Films produced at 90 °C, with 88.65 % protein denaturation, exhibited superior mechanical properties and lower water solubility compared to WPI films treated at lower temperatures. Adding lignin enhanced specific film properties: alkaline lignin increased glass transition temperature, opacity, UV blocking capacity, and antioxidant properties, while reducing flexibility. Conversely, lignosulfonate resulted in thicker films and improved UV shielding and antioxidant benefits. Microstructural analysis revealed that uneven lignin dispersion within the film matrix likely limited the overall lignin-induced enhancement of mechanical and barrier properties. These findings show that WPI-lignin films, especially those with optimized lignin dispersion, have potential as sustainable alternatives to conventional plastic packaging, providing improved UV protection, antioxidant properties, and mechanical strength. Further research is needed to enhance lignin integration techniques and assess the scalability of these films for industrial use.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100554"},"PeriodicalIF":7.2,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143210958","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 : 2025-01-28DOI: 10.1016/j.fufo.2025.100555
Chloë Deelkens , Elly De Vlieghere , Mario Van Poucke , Masaki Kinoshita , Jeffrey Aalders , Lieven Thorrez , Bert Devriendt , Ann Van Soom , Luc Peelman , Björn Menten , Catharina De Schauwer , Jolanda van Hengel
As the global population continues to grow, the demand for sustainable food production methods becomes increasingly critical. This study investigates the presence of chromosomal abnormalities in bovine embryonic stem cells (bESCs), which hold potential for innovative food sources such as cultured meat. We derived three bESC lines from day-eight post-insemination blastocysts using a whole blastocyst plating approach. These cells maintained core pluripotency markers (POU5F1, SOX2, SALL4, NANOG) and demonstrated the ability to differentiate into the three germ layers, indicating their potential for sustainable food applications. Through shallow whole-genome sequencing, we identified various chromosomal anomalies, including mono-, tri-, and tetrasomies, with specific gains in chromosomes 7, 12, 27, and 29, and losses in chromosome 9. Notably, these aneuploidies progressively accumulated over time, raising concerns about genomic stability in long-term cultures. The implications of these genomic variants are significant for the development of cultured meat, as they may affect the efficiency and safety of production processes. This research underscores the necessity for systematic monitoring and optimizing culture conditions to mitigate genomic instabilities, ensuring the safe application of bESCs in sustainable food systems. Our findings pave the way for future innovations in clean food processing and utilising new food ingredients.
{"title":"Exploring aneuploidies in two-center isolated bovine embryonic stem cell lines: Implications for cultured meat production","authors":"Chloë Deelkens , Elly De Vlieghere , Mario Van Poucke , Masaki Kinoshita , Jeffrey Aalders , Lieven Thorrez , Bert Devriendt , Ann Van Soom , Luc Peelman , Björn Menten , Catharina De Schauwer , Jolanda van Hengel","doi":"10.1016/j.fufo.2025.100555","DOIUrl":"10.1016/j.fufo.2025.100555","url":null,"abstract":"<div><div>As the global population continues to grow, the demand for sustainable food production methods becomes increasingly critical. This study investigates the presence of chromosomal abnormalities in bovine embryonic stem cells (bESCs), which hold potential for innovative food sources such as cultured meat. We derived three bESC lines from day-eight post-insemination blastocysts using a whole blastocyst plating approach. These cells maintained core pluripotency markers (POU5F1, SOX2, SALL4, NANOG) and demonstrated the ability to differentiate into the three germ layers, indicating their potential for sustainable food applications. Through shallow whole-genome sequencing, we identified various chromosomal anomalies, including mono-, tri-, and tetrasomies, with specific gains in chromosomes 7, 12, 27, and 29, and losses in chromosome 9. Notably, these aneuploidies progressively accumulated over time, raising concerns about genomic stability in long-term cultures. The implications of these genomic variants are significant for the development of cultured meat, as they may affect the efficiency and safety of production processes. This research underscores the necessity for systematic monitoring and optimizing culture conditions to mitigate genomic instabilities, ensuring the safe application of bESCs in sustainable food systems. Our findings pave the way for future innovations in clean food processing and utilising new food ingredients.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100555"},"PeriodicalIF":7.2,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166763","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 : 2025-01-28DOI: 10.1016/j.fufo.2025.100553
Cheng-Xian Yang, Lauri M. Baker, Anissa Mattox, David Diehl, Sydney Honeycutt
Artificial intelligence (AI) offers potential solutions to optimize agricultural production and sustainability. This study examined American perceptions and attitudes toward AI applications in the food and agriculture systems, assessing both public optimism and concerns. Using a mixed-methods approach grounded in online ethnography and survey analysis, we identified five primary themes influencing public support for AI in agriculture: Knowledge of AI in agriculture, trust in scientific experts in agriculture and food production, concerns about using AI in agriculture, health concerns about agriculture and food production, and general attitudes toward AI technology itself. Findings indicated moderate public knowledge about AI's agricultural applications, with higher support correlating with trust in agricultural scientists and awareness of health benefits linked to AI innovations. Conversely, concerns over privacy, data security, and potential job displacement contribute to hesitancy. Our regression model further highlights the significance of these themes with demographic factors. This study indicated the need for AI stakeholders to address knowledge gaps and ethical considerations, emphasizing transparent data practices and clear communication of AI in enhancing agricultural sustainability. These insights offer valuable directions for future research and policy-making, promoting a balanced approach to integrating AI in agriculture that is responsive to public sentiment and ethical standards.
{"title":"The forgotten factor: Exploring consumer perceptions of artificial intelligence in the food and agriculture systems","authors":"Cheng-Xian Yang, Lauri M. Baker, Anissa Mattox, David Diehl, Sydney Honeycutt","doi":"10.1016/j.fufo.2025.100553","DOIUrl":"10.1016/j.fufo.2025.100553","url":null,"abstract":"<div><div>Artificial intelligence (AI) offers potential solutions to optimize agricultural production and sustainability. This study examined American perceptions and attitudes toward AI applications in the food and agriculture systems, assessing both public optimism and concerns. Using a mixed-methods approach grounded in online ethnography and survey analysis, we identified five primary themes influencing public support for AI in agriculture: Knowledge of AI in agriculture, trust in scientific experts in agriculture and food production, concerns about using AI in agriculture, health concerns about agriculture and food production, and general attitudes toward AI technology itself. Findings indicated moderate public knowledge about AI's agricultural applications, with higher support correlating with trust in agricultural scientists and awareness of health benefits linked to AI innovations. Conversely, concerns over privacy, data security, and potential job displacement contribute to hesitancy. Our regression model further highlights the significance of these themes with demographic factors. This study indicated the need for AI stakeholders to address knowledge gaps and ethical considerations, emphasizing transparent data practices and clear communication of AI in enhancing agricultural sustainability. These insights offer valuable directions for future research and policy-making, promoting a balanced approach to integrating AI in agriculture that is responsive to public sentiment and ethical standards.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100553"},"PeriodicalIF":7.2,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166197","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}
In time, meat analogues will become more widely availablebecause they are perceived by consumers as "better for you" and "better for the planet", plant-based goods are becoming increasingly well known. Soy proteins, wheat gluten, cotton seed proteins, and other plant proteins have been utilized to successfully create meat alternatives. Vegetable proteins with texture can be consumed as meat alternatives or as a more affordable, useful and higher-protein substitute for meat products. Meat replacements are popular owing to their low cost, meat-like texture and health benefits. During the COVID-19 pandemic, dietary modifications and Plant Based Meat (PBM) replacements were the main subjects of this investigation, as were the factors influencing consumer perception in various nations and the policies that can encourage the move towards PBM. In the upcoming years, it is anticipated that the PBM market will expand as awareness, familiarity and knowledge increase. If businesses wish to appeal to the target market, to help clients make the transition to a diet heavy in PBM replacements, they must concentrate on the areas of anticipated advantages.
{"title":"Future trends in plant-based meat: Consumer perception, market growth and health benefits","authors":"Janifer Raj Xavier, Sahana Hevlin Shashikumar, Dimple Vats, Om Prakash Chauhan","doi":"10.1016/j.fufo.2025.100551","DOIUrl":"10.1016/j.fufo.2025.100551","url":null,"abstract":"<div><div>In time, meat analogues will become more widely availablebecause they are perceived by consumers as \"better for you\" and \"better for the planet\", plant-based goods are becoming increasingly well known. Soy proteins, wheat gluten, cotton seed proteins, and other plant proteins have been utilized to successfully create meat alternatives. Vegetable proteins with texture can be consumed as meat alternatives or as a more affordable, useful and higher-protein substitute for meat products. Meat replacements are popular owing to their low cost, meat-like texture and health benefits. During the COVID-19 pandemic, dietary modifications and Plant Based Meat (PBM) replacements were the main subjects of this investigation, as were the factors influencing consumer perception in various nations and the policies that can encourage the move towards PBM. In the upcoming years, it is anticipated that the PBM market will expand as awareness, familiarity and knowledge increase. If businesses wish to appeal to the target market, to help clients make the transition to a diet heavy in PBM replacements, they must concentrate on the areas of anticipated advantages.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100551"},"PeriodicalIF":7.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166764","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 : 2025-01-25DOI: 10.1016/j.fufo.2025.100552
Carmen Aurora Apa , Leonardo Mancini , Francesco Maria Calabrese , Giuseppe Celano , Maria De Angelis
Almond skin, a by-product of almond processing, is rich in polyphenols—plant-derived compounds with significant potential benefits for human health. However, it is primarily used in animal feeding or fuel production. The first aim was selection of starter cultures to be used in innovative food set-up, based on the addition of fermented almond skin as ingredient. The methodology involved spontaneous fermentation of almond skin, based on Type I sourdough daily propagation technology, to obtain a LAB-dominated ecosystem. LAB strains were isolated, and evaluated for their exopolysaccharide-producing activity, exploitable due to both their impact on human health and their technological properties. A selected pool of LAB strains was employed in a 24-hour fermentation of almond skin, to assess its efficacy at industrial by-product chain level. Results demonstrated that almond skin fermentation led and supports the establishment of a robust LAB ecosystem featured by an increase in antioxidant and prebiotic compounds. In evaluating resilience to almond skin niche, we identified 12 LAB strains and selected two of them (Leuconostoc mesenteroides UNLB14 and Lactiplantibacillus plantarum UNLB7), as the ones harbouring a stronger acidification power. At the same, these LAB enhanced the nutritional profile and contributed to the bioactive potential of the fermented almond skin. Furthermore, these strains showed an important rheological power supported by metabolomics profiles that highlighted metabolites conferring almond and floral notes. This research underscores the viability of almond skin as a functional ingredient, prompting its sustainable reuse and its future employment in innovative food production.
{"title":"Almond skin spontaneous fermentation promotes the selection of lactic acid bacteria starters with exopolysaccharide-producing activities to be used as by-product industry applications","authors":"Carmen Aurora Apa , Leonardo Mancini , Francesco Maria Calabrese , Giuseppe Celano , Maria De Angelis","doi":"10.1016/j.fufo.2025.100552","DOIUrl":"10.1016/j.fufo.2025.100552","url":null,"abstract":"<div><div>Almond skin, a by-product of almond processing, is rich in polyphenols—plant-derived compounds with significant potential benefits for human health. However, it is primarily used in animal feeding or fuel production. The first aim was selection of starter cultures to be used in innovative food set-up, based on the addition of fermented almond skin as ingredient. The methodology involved spontaneous fermentation of almond skin, based on Type I sourdough daily propagation technology, to obtain a LAB-dominated ecosystem. LAB strains were isolated, and evaluated for their exopolysaccharide-producing activity, exploitable due to both their impact on human health and their technological properties. A selected pool of LAB strains was employed in a 24-hour fermentation of almond skin, to assess its efficacy at industrial by-product chain level. Results demonstrated that almond skin fermentation led and supports the establishment of a robust LAB ecosystem featured by an increase in antioxidant and prebiotic compounds. In evaluating resilience to almond skin niche, we identified 12 LAB strains and selected two of them (<em>Leuconostoc mesenteroides</em> UNLB14 and <em>Lactiplantibacillus plantarum</em> UNLB7), as the ones harbouring a stronger acidification power. At the same, these LAB enhanced the nutritional profile and contributed to the bioactive potential of the fermented almond skin. Furthermore, these strains showed an important rheological power supported by metabolomics profiles that highlighted metabolites conferring almond and floral notes. This research underscores the viability of almond skin as a functional ingredient, prompting its sustainable reuse and its future employment in innovative food production.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100552"},"PeriodicalIF":7.2,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165759","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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