Pub Date : 2024-12-15DOI: 10.1016/j.fufo.2024.100526
Aditi Mankad, Lucy Carter
Lactoferrin is a protein found in both dairy cow milk and human breastmilk and can play a role in protecting infants against infection. Human lactoferrin is not commercially available; therefore, bovine lactoferrin is used as a key ingredient in milk substitutes such as infant formula. Through precision fermentation, it may be possible to produce a protein that is ‘nature equivalent’ to human lactoferrin, but synthetically derived using genetically engineered yeast. The purified human lactoferrin would be non-GM and could then be used as functional ingredient in many health and nutrition applications. This qualitative study examines attitudes towards the potential use of human lactoferrin, derived from precision fermentation, as a functional ingredient in infant formula amongst primary caregivers who use infant formula to feed their children either exclusively or supplementarily. Results showed participants were supportive of using human lactoferrin as an ingredient in infant formula. Safety was considered as a given, based on trust in national regulatory arrangements; the main concerns participants raised were related to fair and equitable accessibility and availability of the more nature-equivalent infant formula containing human lactoferrin. Results show growing evidence of changing consumer attitudes towards novel functional foods, and a preference for clear, needs-driven technology development.
{"title":"Primary carers’ readiness for human lactoferrin in infant formula using precision fermentation","authors":"Aditi Mankad, Lucy Carter","doi":"10.1016/j.fufo.2024.100526","DOIUrl":"10.1016/j.fufo.2024.100526","url":null,"abstract":"<div><div>Lactoferrin is a protein found in both dairy cow milk and human breastmilk and can play a role in protecting infants against infection. Human lactoferrin is not commercially available; therefore, bovine lactoferrin is used as a key ingredient in milk substitutes such as infant formula. Through precision fermentation, it may be possible to produce a protein that is ‘nature equivalent’ to human lactoferrin, but synthetically derived using genetically engineered yeast. The purified human lactoferrin would be non-GM and could then be used as functional ingredient in many health and nutrition applications. This qualitative study examines attitudes towards the potential use of human lactoferrin, derived from precision fermentation, as a functional ingredient in infant formula amongst primary caregivers who use infant formula to feed their children either exclusively or supplementarily. Results showed participants were supportive of using human lactoferrin as an ingredient in infant formula. Safety was considered as a given, based on trust in national regulatory arrangements; the main concerns participants raised were related to fair and equitable accessibility and availability of the more nature-equivalent infant formula containing human lactoferrin. Results show growing evidence of changing consumer attitudes towards novel functional foods, and a preference for clear, needs-driven technology development.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100526"},"PeriodicalIF":7.2,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165763","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 : 2024-12-15DOI: 10.1016/j.fufo.2024.100528
Lívia de Matos Santos , Mariana Nougalli Roselino , Janaína de Carvalho Alves , Suelen Neris Almeida Viana , Elis dos Reis Requião , Jéssica Maria Rio Branco dos Santos Ferro , Carolina Oliveira de Souza , Camila Duarte Ferreira Ribeiro
Cocoa is one of the most consumed products globally. However, only approximately 20 % of cocoa is utilized, leading to a search for alternatives and ways to utilize the by-products, which represent approximately 80 % of the fruit and have nutritional potential. Therefore, this work aimed to produce and characterize a beverage similar to kombucha using cocoa bean shell (CBS) at different concentrations (0.7 %, 1.5 %, and 2.3 %). The fermented beverage was analyzed for alcohol content, antioxidant activity, structure of symbiotic cultures of bacteria and yeast using scanning electron microscopy (SEM), as well as pH, soluble solids, titratable acidity, color parameters, and total phenolic compounds (TPCs) after 0, 3, 6, 9, and 12 d of storage at 2.7 ± 0.06 °C. The results showed the absence of alcohol content, antioxidant activity in all the analyzed formulations, and dense, interconnected structures in the SEM analysis of symbiotic cultures developed during fermentation. Variations were identified in the analyzed parameters, namely pH (from 3.58 ± 0.01 to 3.61 ± 0.02), soluble solids (ºBrix) (from 7.03 ± 0.06 to 7.13 ± 0.06), and titratable acidity (g of acetic acid/100 ml) (from 0.29 ± 0.00 to 0.31 ± 0.01). Interestingly, concerning color parameter, a significant influence of CBS content on luminosity parameter was evidenced (ranging from 90.25 ± 0.01 to 92.45 ± 0.06) and on reddish hue (with variation from 2.01 ± 0.01 to 1.53 ± 0.07), in addition to variation in TPC content (ranging from 2.33 ± 0.00 to 1.73 ± 0.00). For the sensory profile, the average acceptance rate of the three formulations was 68.6 %, and the average purchase intention ranged 2.98–3.20. High-throughput sequencing revealed that the primary bacterial genera were Komagataeibacter, Acetobacter, and Gluconacetobacter, and the predominant genera of yeasts were Brettanomyces and Pichia. In conclusion, CBS has significant potential for the development of innovative food products.
{"title":"Production and characterization of kombucha-like beverage by cocoa (Theobroma cacao) by-product as raw material","authors":"Lívia de Matos Santos , Mariana Nougalli Roselino , Janaína de Carvalho Alves , Suelen Neris Almeida Viana , Elis dos Reis Requião , Jéssica Maria Rio Branco dos Santos Ferro , Carolina Oliveira de Souza , Camila Duarte Ferreira Ribeiro","doi":"10.1016/j.fufo.2024.100528","DOIUrl":"10.1016/j.fufo.2024.100528","url":null,"abstract":"<div><div>Cocoa is one of the most consumed products globally. However, only approximately 20 % of cocoa is utilized, leading to a search for alternatives and ways to utilize the by-products, which represent approximately 80 % of the fruit and have nutritional potential. Therefore, this work aimed to produce and characterize a beverage similar to kombucha using cocoa bean shell (CBS) at different concentrations (0.7 %, 1.5 %, and 2.3 %). The fermented beverage was analyzed for alcohol content, antioxidant activity, structure of symbiotic cultures of bacteria and yeast using scanning electron microscopy (SEM), as well as pH, soluble solids, titratable acidity, color parameters, and total phenolic compounds (TPCs) after 0, 3, 6, 9, and 12 d of storage at 2.7 ± 0.06 °C. The results showed the absence of alcohol content, antioxidant activity in all the analyzed formulations, and dense, interconnected structures in the SEM analysis of symbiotic cultures developed during fermentation. Variations were identified in the analyzed parameters, namely pH (from 3.58 ± 0.01 to 3.61 ± 0.02), soluble solids (ºBrix) (from 7.03 ± 0.06 to 7.13 ± 0.06), and titratable acidity (g of acetic acid/100 ml) (from 0.29 ± 0.00 to 0.31 ± 0.01). Interestingly, concerning color parameter, a significant influence of CBS content on luminosity parameter was evidenced (ranging from 90.25 ± 0.01 to 92.45 ± 0.06) and on reddish hue (with variation from 2.01 ± 0.01 to 1.53 ± 0.07), in addition to variation in TPC content (ranging from 2.33 ± 0.00 to 1.73 ± 0.00). For the sensory profile, the average acceptance rate of the three formulations was 68.6 %, and the average purchase intention ranged 2.98–3.20. High-throughput sequencing revealed that the primary bacterial genera were <em>Komagataeibacter, Acetobacter</em>, and <em>Gluconacetobacter</em>, and the predominant genera of yeasts were <em>Brettanomyces and Pichia</em>. In conclusion, CBS has significant potential for the development of innovative food products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100528"},"PeriodicalIF":7.2,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166207","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}
Multifunctional films were fabricated from hydroxypropyl methylcellulose (HPMC), chitosan (CH), eggplant peel anthocyanin (ACNs), and zinc oxide nanoparticles (ZnONPs) biosynthesized with caps’ extract of eggplant (1, 3, 5 %) for application as Caspian Sea white (kutum Rutilus frisii) packaging. The extraction efficiency from eggplant caps was 3.73%. Dynamic light scattering results showed a uniform distribution of ZnO with a polydispersity index of 0.332. Fourier-transform infrared spectroscopy and X-ray diffraction results confirmed the presence of CH, ACNs, and ZnONPs in the film matrix. The incorporation of CH, ACNs, and ZnONPs into the HPMC matrix increased the moisture content, water vapor, and oxygen permeability, increasing tensile strength. Increasing the level of ZnONPs in the polymer matrix increased the migration rate. The fabricated films exhibited a clear color change from red in acidic conditions to yellow in alkaline conditions, depending on the pH. The HPMC-CH-ACNs-3%ZnONPs smart films effectively extended the shelf life of whitefish fillets by reducing mesophilic bacteria growth (8.16-7.67 log CFU/g) and total volatile basic nitrogen values (11.76±0.56 mgN2/kg), increasing a*color (redness) indices within 7 days of storage time.
{"title":"Eggplant anthocyanin-mediated zinc oxide nanoparticles incorporated multifunctional film (hydroxypropyl methylcellulose/chitosan) for Caspian Sea white fish (kutum Rutilus frisii) packaging","authors":"Mahsa Salehi , Amir Shakerian , Zohreh Mashak , Ebrahim Rahimi","doi":"10.1016/j.fufo.2024.100527","DOIUrl":"10.1016/j.fufo.2024.100527","url":null,"abstract":"<div><div>Multifunctional films were fabricated from hydroxypropyl methylcellulose (HPMC), chitosan (CH), eggplant peel anthocyanin (ACNs), and zinc oxide nanoparticles (ZnONPs) biosynthesized with caps’ extract of eggplant (1, 3, 5 %) for application as Caspian Sea white (<em>kutum Rutilus frisii</em>) packaging. The extraction efficiency from eggplant caps was 3.73%. Dynamic light scattering results showed a uniform distribution of ZnO with a polydispersity index of 0.332. Fourier-transform infrared spectroscopy and X-ray diffraction results confirmed the presence of CH, ACNs, and ZnONPs in the film matrix. The incorporation of CH, ACNs, and ZnONPs into the HPMC matrix increased the moisture content, water vapor, and oxygen permeability, increasing tensile strength. Increasing the level of ZnONPs in the polymer matrix increased the migration rate. The fabricated films exhibited a clear color change from red in acidic conditions to yellow in alkaline conditions, depending on the pH. The HPMC-CH-ACNs-3%ZnONPs smart films effectively extended the shelf life of whitefish fillets by reducing mesophilic bacteria growth (8.16-7.67 log CFU/g) and total volatile basic nitrogen values (11.76±0.56 mgN<sub>2</sub>/kg), increasing a*color (redness) indices within 7 days of storage time.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100527"},"PeriodicalIF":7.2,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166199","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 : 2024-12-14DOI: 10.1016/j.fufo.2024.100524
Carmen María Granados-Carrera , Daniel Castro-Criado , Mercedes Jiménez-Rosado , Alberto Romero , Víctor Manuel Perez-Puyana
Due to the substantial amount of plastic waste in the environment, scientists are seeking new alternatives to traditional plastics. Bioplastics are considered to be important in addressing this issue despite their significant drawbacks, such as poor mechanical properties and higher costs. In order to reduce their price, agri-food waste and by-products can be used as raw materials (e.g., soy protein), promoting a circular economy; and by incorporating different reinforcement methods, it is possible to develop materials with improved mechanical and barrier properties. The aim of this work is to improve the properties of soy protein/glycerol injected bioplastics by incorporating different biopolymers (gelatin and saccharose) or applying different crosslinking methods (physical, chemical or enzymatic crosslinking through thermal treatment, glyoxal or transglutaminase, respectively). These materials were evaluated by physicochemical, mechanical, and functional tests. The results confirmed an improvement in the mechanical properties of the reinforced protein-based bioplastics, showing an increase in their stiffness and a decrease in their deformability, reducing their capacity to absorb water. In any case, these results support the modification of the properties compared to the reference systems.
{"title":"Reinforcement of soy protein-based bioplastics as potential sustainable packaging solutions","authors":"Carmen María Granados-Carrera , Daniel Castro-Criado , Mercedes Jiménez-Rosado , Alberto Romero , Víctor Manuel Perez-Puyana","doi":"10.1016/j.fufo.2024.100524","DOIUrl":"10.1016/j.fufo.2024.100524","url":null,"abstract":"<div><div>Due to the substantial amount of plastic waste in the environment, scientists are seeking new alternatives to traditional plastics. Bioplastics are considered to be important in addressing this issue despite their significant drawbacks, such as poor mechanical properties and higher costs. In order to reduce their price, agri-food waste and by-products can be used as raw materials (e.g., soy protein), promoting a circular economy; and by incorporating different reinforcement methods, it is possible to develop materials with improved mechanical and barrier properties. The aim of this work is to improve the properties of soy protein/glycerol injected bioplastics by incorporating different biopolymers (gelatin and saccharose) or applying different crosslinking methods (physical, chemical or enzymatic crosslinking through thermal treatment, glyoxal or transglutaminase, respectively). These materials were evaluated by physicochemical, mechanical, and functional tests. The results confirmed an improvement in the mechanical properties of the reinforced protein-based bioplastics, showing an increase in their stiffness and a decrease in their deformability, reducing their capacity to absorb water. In any case, these results support the modification of the properties compared to the reference systems.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100524"},"PeriodicalIF":7.2,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165762","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}
It is widely accepted that reducing the consumption of animal-based products bodes well for improving planetary and human health. Plant-based meat and dairy alternatives (PBMDAs) can contribute to this transition. How products are described is an important mechanism in enhancing their appeal. Product descriptors of PBMDAs vary in abstraction, ranging from indicating the absence of animal-based ingredients (e.g., meat-free burger) to identifying the presence of plant-based ingredients (e.g., plant-based burger) to highlighting the primary ingredient (e.g., lentil-based burger). Considering this, the study explored how British consumers (n=1073) rationalise abstract to concrete product descriptors and how this influences appeal, taste, health, and sustainability expectations. Many consumers find PBMDAs most appealing when described with high levels of abstraction, by simply describing the product as meat-or dairy-free. Similarly, the mentioning of explicit ingredients can carry pre-existing connotations. While appeal for PBMDAs differed significantly by abstraction, this variation was less pronounced in taste expectations, and even less so in terms of health and sustainability expectations. This implies that manufacturers can leverage abstract product descriptors for more flexibility in product formulation. Additionally, it helps integrate economical, functional and underused substitutes, including food by-products and novel proteins, which may not otherwise have widespread appeal.
{"title":"Do ingredients matter? Exploring consumer preference for abstract vs. concrete descriptors of plant-based meat and dairy alternatives","authors":"Sophie-Dorothe Lieke , Ainslee Erhard , Stacia Stetkiewicz","doi":"10.1016/j.fufo.2024.100522","DOIUrl":"10.1016/j.fufo.2024.100522","url":null,"abstract":"<div><div>It is widely accepted that reducing the consumption of animal-based products bodes well for improving planetary and human health. Plant-based meat and dairy alternatives (PBMDAs) can contribute to this transition. How products are described is an important mechanism in enhancing their appeal. Product descriptors of PBMDAs vary in abstraction, ranging from indicating the absence of animal-based ingredients (e.g., meat-free burger) to identifying the presence of plant-based ingredients (e.g., plant-based burger) to highlighting the primary ingredient (e.g., lentil-based burger). Considering this, the study explored how British consumers (n=1073) rationalise abstract to concrete product descriptors and how this influences appeal, taste, health, and sustainability expectations. Many consumers find PBMDAs most appealing when described with high levels of abstraction, by simply describing the product as meat-or dairy-free. Similarly, the mentioning of explicit ingredients can carry pre-existing connotations. While appeal for PBMDAs differed significantly by abstraction, this variation was less pronounced in taste expectations, and even less so in terms of health and sustainability expectations. This implies that manufacturers can leverage abstract product descriptors for more flexibility in product formulation. Additionally, it helps integrate economical, functional and underused substitutes, including food by-products and novel proteins, which may not otherwise have widespread appeal.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100522"},"PeriodicalIF":7.2,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165761","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 : 2024-12-10DOI: 10.1016/j.fufo.2024.100523
Shachar Heppner, Yoav D. Livney
Rising concerns about sustainability, food security, human health, and animal welfare, drive the shift to sustainable protein alternatives. We studied upcycling post-harvest leftover corn leaves and stalks to grow yeast. Yeast biomass is a great source of proteins and other nutrients, useful for developing protein-rich alternatives for animal-based products. After harvest, we shredded the plant, dried it, then chemically and enzymatically hydrolyzed cellulose and hemicellulose, and obtained ∼3.5 % sugar in the substrate. Next, we used the substrate to grow biomass of a GRAS yeast strain, Yarrowia lipolytica, capable of utilizing also pentoses from hemicellulose, and obtained ∼1 gram of yeast biomass using 15∼ grams (dry mass) of corn waste. The yeast was separated from the substrate, freeze dried and analyzed for composition. The combination of acid-then-enzymatic pretreatment to the shredded corn plant biomass resulted in the highest yeast protein yield per dry corn plant biomass (28 g/kg), compared to hot water (1.8 g/kg), acid (9.7 g/kg), or enzymes (8.6 g/kg) pretreatments. While further optimization would be required to facilitate practical application, the process shows promise of converting agricultural waste into an alternative source for novel food proteins. In the future, when available land and water resources become scarce and expensive, animal agriculture inevitably diminished, and resource utilization and waste valorization become imperative, the process presented here is likely to become economically and environmentally rewarding.
{"title":"Valorizing agricultural waste: Utilizing corn plant leftover to grow yeast biomass, as a potential source of sustainable protein","authors":"Shachar Heppner, Yoav D. Livney","doi":"10.1016/j.fufo.2024.100523","DOIUrl":"10.1016/j.fufo.2024.100523","url":null,"abstract":"<div><div>Rising concerns about sustainability, food security, human health, and animal welfare, drive the shift to sustainable protein alternatives. We studied upcycling post-harvest leftover corn leaves and stalks to grow yeast. Yeast biomass is a great source of proteins and other nutrients, useful for developing protein-rich alternatives for animal-based products. After harvest, we shredded the plant, dried it, then chemically and enzymatically hydrolyzed cellulose and hemicellulose, and obtained ∼3.5 % sugar in the substrate. Next, we used the substrate to grow biomass of a GRAS yeast strain, <em>Yarrowia lipolytica,</em> capable of utilizing also pentoses from hemicellulose, and obtained ∼1 gram of yeast biomass using 15∼ grams (dry mass) of corn waste. The yeast was separated from the substrate, freeze dried and analyzed for composition. The combination of acid-then-enzymatic pretreatment to the shredded corn plant biomass resulted in the highest yeast protein yield per dry corn plant biomass (28 g/kg), compared to hot water (1.8 g/kg), acid (9.7 g/kg), or enzymes (8.6 g/kg) pretreatments. While further optimization would be required to facilitate practical application, the process shows promise of converting agricultural waste into an alternative source for novel food proteins. In the future, when available land and water resources become scarce and expensive, animal agriculture inevitably diminished, and resource utilization and waste valorization become imperative, the process presented here is likely to become economically and environmentally rewarding.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100523"},"PeriodicalIF":7.2,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166205","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 : 2024-12-07DOI: 10.1016/j.fufo.2024.100504
Gal Becker, Jerome Nicolas Janssen, Rotem Kalev-Altman, Dana Meilich, Astar Shitrit, Svetlana Penn, Ram Reifen, Efrat Monsonego-Ornan
By 2050, the global population will exceed 9 billion, demanding a 70 % increase in food production. Animal proteins alone may not suffice and contribute to global warming. Alternative proteins such as legumes, algae, and insects are being explored, but their health impacts are largely unknown. For this, three-week-old rats were fed diets containing 20 % protein from various sources for six weeks. A casein-based control diet was compared to soy isolate, spirulina powder, chickpea isolate, chickpea flour, and fly larvae powder. Except for spirulina, alternative protein groups showed comparable growth patterns to the casein group. The Spirulina group demonstrated 17 % lower body weight and 9 % lower body and femur length. Morphological and mechanical tests of femur bones matched growth patterns. Caecal 16S analysis highlighted the impact on gut microbiota diversity. Chickpea flour showed significantly lower α-diversity compared with casein and chickpea isolate groups while chickpea flour, had the greatest distinction in β-diversity. Alternative protein sources supported optimal growth, but quality and health implications require further exploration.
{"title":"Pre-clinical evidence for plant and insect proteins in supporting growth and bone development","authors":"Gal Becker, Jerome Nicolas Janssen, Rotem Kalev-Altman, Dana Meilich, Astar Shitrit, Svetlana Penn, Ram Reifen, Efrat Monsonego-Ornan","doi":"10.1016/j.fufo.2024.100504","DOIUrl":"10.1016/j.fufo.2024.100504","url":null,"abstract":"<div><div>By 2050, the global population will exceed 9 billion, demanding a 70 % increase in food production. Animal proteins alone may not suffice and contribute to global warming. Alternative proteins such as legumes, algae, and insects are being explored, but their health impacts are largely unknown. For this, three-week-old rats were fed diets containing 20 % protein from various sources for six weeks. A casein-based control diet was compared to soy isolate, spirulina powder, chickpea isolate, chickpea flour, and fly larvae powder. Except for spirulina, alternative protein groups showed comparable growth patterns to the casein group. The Spirulina group demonstrated 17 % lower body weight and 9 % lower body and femur length. Morphological and mechanical tests of femur bones matched growth patterns. Caecal 16S analysis highlighted the impact on gut microbiota diversity. Chickpea flour showed significantly lower α-diversity compared with casein and chickpea isolate groups while chickpea flour, had the greatest distinction in β-diversity. Alternative protein sources supported optimal growth, but quality and health implications require further exploration.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100504"},"PeriodicalIF":7.2,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166193","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 : 2024-12-06DOI: 10.1016/j.fufo.2024.100515
Karen F. Irigoytia , Carolina E. Genevois , Marina F. de Escalada Pla
Agro-industrial by-products such as rice bran (RB) and soybean extruded-expelled meal (SEE), along with millet, contain nutrients that should be integrated to food-chain. The aim of this study was to characterise these raw-materials and evaluate their effect in the development of gluten-free doughs. A factorial design was used to evaluate the substitution of cornstarch up to 60 % by RB, SEE and millet flour. RB and SEE contain 31.5 and 21 % dietary fibre (DF); 17.2 and 8.8 % lipids; 13.1 and 45.9 % protein; respectively. Millet flour presented 9.2 % protein, 6.3 % lipids and 5.3 % DF. Surfaces areas of particles from RB and SEE were higher (63 and 94 m2/kg, respectively) than those from millet flour (25m2/kg). All these properties modified dough hydration, affecting the optimal fermentation time of dough as well as pasting properties. The minimum cornstarch substitution presented the highest peak viscosity (1750cP) and longer optimal fermentation time (53 min). While system 4, with the maximum cornstarch substitution by 30 % of RB, 15 % of SEE and 15 % millet, tended to the lowest setback value (134cP). Significant positive correlations among dough pasting properties and fermentation parameters were recorded. Partial substitution of cornstarch by RB, SEE and millet enhanced doughs development.
{"title":"Effect of cornstarch partial substitution by millet flour and agro-industrial by-products on the development of gluten-free doughs","authors":"Karen F. Irigoytia , Carolina E. Genevois , Marina F. de Escalada Pla","doi":"10.1016/j.fufo.2024.100515","DOIUrl":"10.1016/j.fufo.2024.100515","url":null,"abstract":"<div><div>Agro-industrial by-products such as rice bran (RB) and soybean extruded-expelled meal (SEE), along with millet, contain nutrients that should be integrated to food-chain. The aim of this study was to characterise these raw-materials and evaluate their effect in the development of gluten-free doughs. A factorial design was used to evaluate the substitution of cornstarch up to 60 % by RB, SEE and millet flour. RB and SEE contain 31.5 and 21 % dietary fibre (DF); 17.2 and 8.8 % lipids; 13.1 and 45.9 % protein; respectively. Millet flour presented 9.2 % protein, 6.3 % lipids and 5.3 % DF. Surfaces areas of particles from RB and SEE were higher (63 and 94 m<sup>2</sup>/kg, respectively) than those from millet flour (25m<sup>2</sup>/kg). All these properties modified dough hydration, affecting the optimal fermentation time of dough as well as pasting properties. The minimum cornstarch substitution presented the highest peak viscosity (1750cP) and longer optimal fermentation time (53 min). While system 4, with the maximum cornstarch substitution by 30 % of RB, 15 % of SEE and 15 % millet, tended to the lowest setback value (134cP). Significant positive correlations among dough pasting properties and fermentation parameters were recorded. Partial substitution of cornstarch by RB, SEE and millet enhanced doughs development.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100515"},"PeriodicalIF":7.2,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166752","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 : 2024-12-06DOI: 10.1016/j.fufo.2024.100521
Adriana Dantas, Pere Gou, Marc Piella-Rifà, Xavier Felipe
Oat is a well-studied food known for its nutritional properties, which provide health benefits under regular consumption. The potential of a new spray drying technology (pulse spray drying, PSD) was explored in drying oat drinks. Additionally, feed solutions were dried by traditional spray drying (SD), and the effect of maltodextrin addition was assessed. Two types of powder samples were collected: the primary powder, from the main chamber; and the overall powder, after mixing both the powder from the main chamber and the powder from the cyclone separator. Some physicochemical properties of the powders and their morphological characteristics were examined. The analyses performed did not indicate significant differences between primary and overall powders. Maltodextrin-added powders from PSD presented higher moisture, water activity (aw), solubility, and particle size; and lower bulk and tapped densities, indicating a higher volume occupied by the particles. Color measurements (luminosity and chroma) differed between the drying treatments: a lighter coloration was observed in the SD group. Finally, images from scanning electron microscopy (SEM) revealed that the lower moisture content in the samples without maltodextrin led to a greater distribution of pores in the surface of particles. In conclusion, the data raised in this study suggest that using the PSD in combination with maltodextrin can be a good approach to dry vegetable drinks. However, other drying parameters need to be tested to improve the powder flow properties (e.g., airflow rate, atomization pressure, relative humidity, feed composition), as they are important characteristics during the processing.
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Pub Date : 2024-12-04DOI: 10.1016/j.fufo.2024.100516
Oriana Mosca , Valentina Maria Merlino , Ferdinando Fornara , Rosa Laura Passaro , Rocco Roma , Elisabetta Bonerba , Achille Schiavone , Filippo Brun , Martina Tarantola
This study investigates the potential for a sustainable future in agriculture, examining how the interplay between tradition and innovation influences the acceptance of insect-based foods. As global demand for alternative protein sources rises, it is important to understand how individuals’ attitudes toward traditional “disgusting” dishes and their sensitivity to environmental sustainability interact to shape attitudes toward new insect-derived products.
The main research aim was to identify profiles of consumers possessing different attitudes toward traditional “disgusting” dishes and new insect-derived products. A survey of 1402 Italian participants was thus conducted to detect the relationships between (i) opinions toward traditional “disgusting” food and insects-containing food, and (ii) orientation toward both environmental issues and traditional food. A Cluster Analysis was performed on the basis of a previous Principal Component Analysis (PCA) in order to identify distinct consumers’ profiles based on their environmental concern and food system opinions. The four emerged clusters, - i.e. Earth-Balance responsibles, Green consumers, Indifferents and Selective eco-conscious consumers - differ for socio-demographic features and attitudes toward traditional “disgusting” food and insect-based alternatives, that were detected through a photo-choice task including 10 traditional Italian foods and 11 insect-based options. Correlation and Correspondence analyses verified the relationship between preferences for traditional foods and their insect-based counterparts within each cluster. Results show that environmental concern toward food systems influenced the acceptability of insect-based foods differently across the identified clusters. Additionally, socio-demographic features and ties to culinary traditions significantly influenced innovative food choices.
In sum, this study provides insights for the sustainable integration of insect-based foods into mainstream dietary choices, emphasizing the crucial role of a harmonious blend of tradition and innovation in this evolving landscape. Furthermore, care for the visual aspects is suggested for product development within the emerging insect-based foods market.
{"title":"Forging a sustainable agricultural future: Tradition and innovation in shaping acceptance of insect-based foods","authors":"Oriana Mosca , Valentina Maria Merlino , Ferdinando Fornara , Rosa Laura Passaro , Rocco Roma , Elisabetta Bonerba , Achille Schiavone , Filippo Brun , Martina Tarantola","doi":"10.1016/j.fufo.2024.100516","DOIUrl":"10.1016/j.fufo.2024.100516","url":null,"abstract":"<div><div>This study investigates the potential for a sustainable future in agriculture, examining how the interplay between tradition and innovation influences the acceptance of insect-based foods. As global demand for alternative protein sources rises, it is important to understand how individuals’ attitudes toward traditional “disgusting” dishes and their sensitivity to environmental sustainability interact to shape attitudes toward new insect-derived products.</div><div>The main research aim was to identify profiles of consumers possessing different attitudes toward traditional “disgusting” dishes and new insect-derived products. A survey of 1402 Italian participants was thus conducted to detect the relationships between (i) opinions toward traditional “disgusting” food and insects-containing food, and (ii) orientation toward both environmental issues and traditional food. A Cluster Analysis was performed on the basis of a previous Principal Component Analysis (PCA) in order to identify distinct consumers’ profiles based on their environmental concern and food system opinions. The four emerged clusters, - i.e. Earth-Balance responsibles, Green consumers, Indifferents and Selective eco-conscious consumers - differ for socio-demographic features and attitudes toward traditional “disgusting” food and insect-based alternatives, that were detected through a photo-choice task including 10 traditional Italian foods and 11 insect-based options. Correlation and Correspondence analyses verified the relationship between preferences for traditional foods and their insect-based counterparts within each cluster. Results show that environmental concern toward food systems influenced the acceptability of insect-based foods differently across the identified clusters. Additionally, socio-demographic features and ties to culinary traditions significantly influenced innovative food choices.</div><div>In sum, this study provides insights for the sustainable integration of insect-based foods into mainstream dietary choices, emphasizing the crucial role of a harmonious blend of tradition and innovation in this evolving landscape. Furthermore, care for the visual aspects is suggested for product development within the emerging insect-based foods market.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100516"},"PeriodicalIF":7.2,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166203","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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