Future Foods最新文献_第5页

Double-layer packaging film based on potato peel starch/bacterial nanocellulose incorporating red plum anthocyanins and citral emulsion for seafood preservation 红梅花青素与柠檬醛乳液结合的马铃薯皮淀粉/细菌纳米纤维素双层海产品保鲜包装膜

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-09 DOI: 10.1016/j.fufo.2026.100900

Kosar Taghavi , Neda Narimani , Alireza Ebrahimi , Maryam Nazari , Zahra Ghasempour , Ali Ehsani , Hossein Ahangari

Petroleum-derived packaging polymers are widely used in food packaging due to their excellent barrier properties, mechanical strength, and low cost. However, environmental and health concerns have motivated researchers to seek eco-friendly alternatives. This research presents the development of a double-layered film composed of potato starch and bacterial nanocellulose (BNC), incorporating red plum peel extract (RPPE) and a citral emulsion for extending the shelf life of cold-stored shrimp. The average size of the emulsion droplets found to be 276.8 ± 8.16 nm, with a polydispersity index of 0.273 ± 0.02, aligning with the microscopy results. Moreover, the water contact angle increased from 53.03 ± 8.1° for the control film to 80.51 ± 1.3° for the double-layer film, indicating that the incorporation of BNC and citral emulsion increased hydrophobicity, thereby impacting the stability of the film. X-ray diffraction analysis revealed a reduction in the intensity of the starch crystalline peaks at angles of 17° and 23°, accompanied by an increase in amorphous characteristics, whereas the characteristic peaks of bacterial nanocellulose at 16.5° and 22.5° remained unchanged. In addition, the double-layer film exhibited an inhibition zone of ∼ 15 mm against Salmonella typhimurium, confirming the antimicrobial potential of the produced double layer film. Overall, these findings of this research suggest that the double-layered film, developed as a smart and active packaging, has the potential to monitor the freshness of seafood products while simultaneously prolonging their shelf life.

石油衍生包装聚合物因其优异的阻隔性能、机械强度、成本低等优点，在食品包装中得到了广泛的应用。然而，环境和健康问题促使研究人员寻找环保替代品。本研究以马铃薯淀粉和细菌纳米纤维素（BNC）为原料，加入红梅皮提取物（RPPE）和柠檬醛乳液，制备了一种双层膜，用于延长冷藏虾的保质期。乳液滴的平均粒径为276.8±8.16 nm，多分散性指数为0.273±0.02，与显微镜观察结果一致。同时，双层膜的水接触角从对照膜的53.03±8.1°增加到双层膜的80.51±1.3°，说明BNC和柠檬醛乳液的掺入增加了膜的疏水性，从而影响了膜的稳定性。x射线衍射分析表明，淀粉在17°和23°角处的晶态峰强度降低，无定形特征增加，而细菌纳米纤维素在16.5°和22.5°处的特征峰保持不变。此外，双层膜对鼠伤寒沙门菌的抑制区为~ 15 mm，证实了双层膜的抗菌潜力。总的来说，这些研究结果表明，作为一种智能和活性包装，双层薄膜有可能监测海鲜产品的新鲜度，同时延长其保质期。

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引用次数: 0

Differential lipidomics sheds light on the great improvement prospect of Akebia trifoliata as a new edible oil crop 差异脂质组学揭示了三叶木犀作为一种新型食油作物的巨大改良前景

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-07 DOI: 10.1016/j.fufo.2026.100902

Rui Han , Xueying Li , Chen Chen , Jie Li , Xiaoxiao Yi , Huai Yang , Feiquan Tan , Tianheng Ren , Wei Chen , Peigao Luo

Akebia trifoliata has demonstrated large potential as a novel edible oil crop. However, its lipidomic profile remains poorly understood. To explore the dynamics of lipid metabolism and support the agricultural development of this crop, we conducted untargeted liquid chromatography-mass spectrometry analysis on two A. trifoliata genotypes: high-oil content “H543” and low-oil content “L2127.” This approach simultaneously identified 477 lipids in seed oil, which were categorized into 6 classes and 46 subclasses, along with a well-balanced fatty acid composition. Differential lipid analysis revealed 160 and 82 lipid compounds specific to different developmental stages in “L2127” and “H543,” respectively. Furthermore, 139 lipid compounds exhibited significant differential expression between the two genotypes, primarily associated with glycerophospholipid (Ko00564) and glycerolipid (Ko00561) metabolic pathways. Efficient phosphatidic acid/phosphatidylcholine-diacylglycerols-triacylglycerols pathways were identified as key contributors to the high oil content in “H543.” These results provide valuable insights into the metabolic mechanisms underpinning lipid biosynthesis, laying a robust foundation for the utilization of A. trifoliata as an oil crop.

作为一种新型的油料作物，三叶木犀已显示出巨大的潜力。然而，其脂质组学特征仍然知之甚少。为了探究三叶甘油三酯的脂质代谢动态，为三叶甘油三酯的农业开发提供支持，我们对高含油量的“H543”和低含油量的“L2127”两个基因型进行了非靶向液相色谱-质谱分析。该方法同时鉴定出种子油中的477种脂类，可分为6类46亚类，并获得了平衡的脂肪酸组成。脂质差异分析显示，“L2127”和“H543”分别具有160和82种不同发育阶段的脂质化合物。此外，139种脂质化合物在两种基因型之间表现出显著的表达差异，主要与甘油磷脂（Ko00564）和甘油脂（Ko00561）代谢途径相关。高效的磷脂酸/磷脂酰胆碱-二酰基甘油-三酰基甘油途径被确定为“H543”高含油量的关键贡献者。这些结果为揭示三叶草脂质生物合成的代谢机制提供了有价值的见解，为三叶草作为油料作物的利用奠定了坚实的基础。

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引用次数: 0

Herb production in plant factories: Environmental impacts, cost-effectiveness, and sustainable potential 植物工厂的草本生产：环境影响、成本效益和可持续发展潜力

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-07 DOI: 10.1016/j.fufo.2026.100905

Yunfei Zhuang , Cheng-Yao Zhang , Na Lu , Wenshuo Xu , Jun Nakatani , Shumei Zhao

Plant factories with artificial lighting (PFALs) offer a sustainable solution to meet growing food demands in urban areas. However, this energy-intensive emerging industry urgently requires the expansion of crop production models (beyond lettuce) and the demonstration of their environmental and economic sustainability. To investigate the performance of herb production in PFALs and the key influences of lighting management, LED efficiency, electricity mix, and facility scale, this study evaluated the environmental performance and economic viability of nasturtium production. The production was assessed across three lighting schemes in various scenarios, analyzing environmental performance across nine categories, and evaluating the benefit-to-cost ratio and potential for commercial-scale production. The highest productivity (17.3 kg/m²/year) was achieved under maximum daily light integral treatment (CL-400), which was associated with increased electricity consumption (0.45 MWh/m²/year) and relatively low global warming potential (17.94 kg CO₂ eq per kg of fresh leaves). Technological advancements in light emitting diode (LED) efficiency could reduce the impact on global warming potential by 29.58%, and the transition to renewable energy sources could decrease the impact on fossil fuel consumption by ˃50%. Moreover, based on economic feasibility analysis, the high lighting input offers the most profitable scenario, with a net margin of 49.6%. The transition to renewable energy is fundamental to achieving environmental sustainability. Productivity gains achieved through effective environmental control can translate high energy use into lower per-unit environmental impacts.

人工照明植物工厂（pfal）为满足城市地区日益增长的粮食需求提供了一种可持续的解决方案。然而，这个能源密集型的新兴产业迫切需要扩大作物生产模式（除了生菜），并证明其环境和经济的可持续性。为了研究PFALs草本植物生产的性能以及照明管理、LED效率、电力结构和设施规模的关键影响，本研究评估了旱金莲生产的环境绩效和经济可行性。该产品在不同场景下通过三种照明方案进行评估，分析了九个类别的环境绩效，并评估了成本效益比和商业规模生产的潜力。在最大日光照综合处理（CL-400）下，产量最高（17.3 kg/m²/年），耗电量增加（0.45 MWh/m²/年），全球变暖潜能值相对较低（每公斤鲜叶17.94 kg CO₂当量）。发光二极管（LED）效率的技术进步可以将对全球变暖潜势的影响降低29.58%，向可再生能源的过渡可以将对化石燃料消耗的影响降低50%。此外，基于经济可行性分析，高照明投入提供了最有利可图的方案，净利润率为49.6%。向可再生能源的过渡是实现环境可持续性的根本。通过有效的环境控制实现的生产率提高可以将高能耗转化为较低的单位环境影响。

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引用次数: 0

PGSS encapsulation of curcumin-rich turmeric extract: Improving photostability and its application in functional mayonnaise 富含姜黄素的姜黄提取物的PGSS包封：改善其光稳定性及其在功能性蛋黄酱中的应用

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-06 DOI: 10.1016/j.fufo.2026.100901

Abdessamie Kellil, Rajat Suhag, Maria Concetta Tenuta, Dimitrije Milosavljevic, Giovanna Ferrentino

This study explores the microencapsulation of a curcumin-rich turmeric extract via the Particles from Gas-Saturated Solutions (PGSS) technique with glycerol monostearate (GMS) as a lipid carrier to enhance curcumin’s photostability and facilitate its incorporation into mayonnaise. The impact of processing pressure (10, 15, 20 and 25 MPa) on the encapsulation performance was systematically evaluated. Microparticles prepared at 20 MPa (D20) exhibited the highest encapsulation efficiency (76.47 ± 3.01%), good flowability, and significantly (p < 0.05) enhanced photostability, extending curcumin’s half-life from 15.80 ± 0.61 min (free extract) to 2330.35 ± 110.92 min under light exposure. D20 microparticles were then incorporated into mayonnaise at 0.5–5% (w/w). Concentrations up to 2% had minimal impact on color and preserved the product’s rheological, textural, and structural integrity. Notably, mayonnaise oxidative stability improved significantly with induction time increasing from 97.22 ± 1.80 h to 388.90 ± 5.52 h at 2% enrichment. These results demonstrate that PGSS encapsulation is a promising strategy for stabilizing curcumin and fortifying mayonnaise, providing enhanced antioxidant protection while preserving product quality at practical incorporation levels.

本研究以单硬脂酸甘油（GMS）为脂质载体，通过气体饱和溶液（PGSS）技术对富含姜黄素的姜黄提取物进行微胶囊化，以增强姜黄素的光稳定性，并促进其与蛋黄酱的结合。系统评价了加工压力（10、15、20、25 MPa）对包封性能的影响。在20 MPa （D20）下制备的微颗粒包封效率最高（76.47±3.01%），流动性好，光稳定性显著提高（p < 0.05），将姜黄素的半衰期从15.80±0.61 min（游离提取物）延长至2330.35±110.92 min。然后将D20微粒以0.5-5% （w/w）加入蛋黄酱中。浓度高达2%对颜色的影响最小，并保持了产品的流变性、质地和结构完整性。当浓度为2%时，诱导时间从97.22±1.80 h增加到388.90±5.52 h，显著提高了蛋黄酱的氧化稳定性。这些结果表明，PGSS包封是一种稳定姜黄素和强化蛋黄酱的有前途的策略，在实际掺入水平下提供增强的抗氧化保护，同时保持产品质量。

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引用次数: 0

Characterization, extraction, and functional-nutritional properties of insect proteins and lipids for food applications 食品用昆虫蛋白和脂质的表征、提取和功能营养特性

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-06 DOI: 10.1016/j.fufo.2026.100904

Nariman Ktil , Yong-Lak Park , Cangliang Shen , Kristen E. Matak , Jacek Jaczynski

Insect-derived proteins and lipids offer a sustainable alternative to conventional food ingredients, characterized by high nutritional value, functional versatility, and efficient resource utilization. Insect proteins exhibit favorable amino acid composition and functional properties, including solubility, emulsification, and gelation. Their lipids contain species-dependent combinations of saturated, monounsaturated, and polyunsaturated fatty acids, notably oleic and linoleic acids that contribute to nutritional quality. This review explores extraction and processing techniques that optimize the functional and nutritional properties of insect-based proteins and oils. Alkaline solubilization, isoelectric precipitation, and enzymatic hydrolysis enhance protein recovery, while solvent extraction, mechanical pressing, and supercritical CO₂ extraction improve lipid purity and bioactive retention. Functional properties such as emulsification, foaming, and gelation support diverse food applications. Nutritionally, insect proteins exhibit favorable digestibility and amino acid profiles, while insect lipids provide essential polyunsaturated fatty acids and antioxidative compounds. Challenges remain in allergenicity mitigation, consumer acceptance, and large-scale processing. Advanced refinement techniques and sustainable extraction methods enhance stability and safety, promoting commercial viability. Continued research and technological innovations will facilitate the integration of insect-derived ingredients into mainstream food systems, supporting global food security and sustainable production.

昆虫来源的蛋白质和脂质具有高营养价值、功能多功能性和资源利用效率高的特点，是传统食品原料的可持续替代品。昆虫蛋白具有良好的氨基酸组成和功能特性，包括溶解性、乳化性和凝胶性。它们的脂质含有不同种类的饱和、单不饱和和多不饱和脂肪酸的组合，特别是油酸和亚油酸，它们有助于提高营养质量。本文综述了优化昆虫蛋白和油脂功能和营养特性的提取和加工技术。碱性增溶、等电沉淀和酶解提高了蛋白质的回收率，而溶剂萃取、机械压榨和超临界CO2萃取提高了脂质纯度和生物活性保留。乳化、发泡和凝胶等功能特性支持多种食品应用。在营养方面，昆虫蛋白质具有良好的消化率和氨基酸谱，而昆虫脂质提供必需的多不饱和脂肪酸和抗氧化化合物。在减少致敏性、消费者接受度和大规模加工方面仍然存在挑战。先进的精炼技术和可持续的提取方法提高了稳定性和安全性，促进了商业可行性。持续的研究和技术创新将促进将昆虫来源的成分纳入主流粮食系统，支持全球粮食安全和可持续生产。

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引用次数: 0

Nutritional and functional enhancement of lion’s mane mushroom (Hericium erinaceus) via sustainable brown rice cultivation 可持续糙米栽培提高狮鬃菌的营养和功能

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-06 DOI: 10.1016/j.fufo.2026.100903

Se Hwan Ryu , Beom Seok Kim , Se Jeong Kim , Dong-Min Kang , Hak Hyun Lee , Sang Won Yeon , Mi-Jeong Ahn , Bang Yeon Hwang , Mi Kyeong Lee

An eco-friendly and economic cultivation method for Hericium erinaceus (lion’s mane mushroom) was developed by substituting conventional sawdust with brown rice as a sustainable, edible substrate. Metabolomic analysis revealed substrate-driven variation in bioactive compound profiles: mushrooms cultivated on brown rice accumulated higher levels of N-dephenylethyl isohericerin (NDPIH), whereas those grown on sawdust were richer in hericene A. NDPIH exhibited significantly stronger anti-Helicobacter pylori activity than hericene A, highlighting its potential relevance to gastrointestinal health. Furthermore, nine secondary metabolites were isolated, including three newly identified compounds, hericerinones A–C, which displayed varying degrees of anti-H. pylori activity depending on their structural features, confirming substrate-dependent metabolic changes. Beyond the fruiting bodies, the brown rice substrate itself provided a clean and consumer-friendly edible material, showing increased protein ratio and elevated free amino acid content after mushroom cultivation. Together, these findings demonstrate that brown rice based cultivation not only enhances the biosynthesis of anti-H. pylori compounds in H. erinaceus fruiting bodies but also improves the nutritional value of the spent mushroom substrate, offering dual benefits as a functional ingredient and a nutrient-enriched food source. This study supports the use of food-compatible substrates in mushroom farming to advance sustainable production of next-generation functional foods with added nutritional and therapeutic value.

以糙米代替传统木屑作为可持续的可食用基质，开发了一种环保经济的狮鬃菌栽培方法。代谢组学分析揭示了生物活性化合物谱的差异：在糙米上培养的蘑菇积累了更高水平的n -去苯乙基异hericene (NDPIH)，而在锯末上培养的蘑菇则富含hericene A。NDPIH比hericene A具有更强的抗幽门螺杆菌活性，突出了其与胃肠道健康的潜在相关性。此外，还分离到9个次生代谢产物，其中包括3个新鉴定的hericerinones A-C，它们具有不同程度的抗h活性。幽门螺杆菌的活性取决于它们的结构特征，证实了底物依赖性代谢变化。除了子实体外，糙米基质本身提供了一种清洁和消费者友好的可食用材料，在蘑菇培养后显示出更高的蛋白质比率和游离氨基酸含量。综上所述，这些发现表明糙米栽培不仅促进了抗h的生物合成。同时也提高了废菌底物的营养价值，提供了作为功能性成分和营养丰富的食物来源的双重好处。本研究支持在蘑菇养殖中使用食物相容基质，以促进具有附加营养和治疗价值的下一代功能食品的可持续生产。

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引用次数: 0

Valorization of hops by-product for development of active poly(butylene succinate) film 啤酒花副产物在活性聚琥珀酸丁二烯薄膜开发中的应用

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2026-01-03 DOI: 10.1016/j.fufo.2026.100899

Angela Borriello , Angela Marotta , Leandra Leto , Martina Cirlini , Benedetta Chiancone , Prospero Di Pierro , Veronica Ambrogi , Elena Torrieri

Hop by-product powder (HBP), obtained from milling branches, leaves, and discarded cones, was valorized as a functional additive in polybutylene succinate (PBS) films to develop biodegradable antioxidant packaging. The HBP was first characterized for water absorption/desorption capacity and particle size distribution, then separated into three fractions based on fiber size (HBP-S: 63–160 μm; HBP-M: 160–220 μm; HBP-L: 220–710 μm). Total HBP (HBP-T) and each fraction were analysed for chemical composition and antioxidant properties. Four PBS composite films containing 10 wt.% of HBP-T, -S, -M, and -L were produced via melt blending, pelletizing, and compression molding. Their optical, thermal, mechanical, barrier, and water sorption properties were evaluated, together with antioxidant activity assessed by ethanolic extraction and in contact with food simulants. Smaller HBP particles exhibited higher cellulose content (≈79%), greater polyphenol concentration (≈10 mg GAE/g_dw), and stronger antioxidant activity (≈14 mg TEAC/g_dw). Incorporating HBP enhanced the films' elastic modulus and water absorption, shifting color toward red-yellow hues, particularly with smaller fibers. Fiber size had minimal impact on mechanical and thermal properties or antioxidant retention, suggesting that fractionation may be unnecessary. HBP maintained its antioxidant properties in PBS and demonstrated different release profiles in food simulants. The antioxidant activity of films increased over time, reaching values of 1.7 mg TEAC/g_film (DPPH, 7 days) and 23 mg TEAC/g_film (ABTS, 10 days). Simulants C and D1 had a higher capacity to solubilize antioxidant compounds from the film. These findings confirm HBP’s potential to enhance PBS films functionality, making them promising for biodegradable antioxidant food packaging.

从啤酒花的枝、叶和丢弃的球果中提取啤酒花副产物粉末（HBP），将其作为功能性添加剂应用于聚琥珀酸丁烯（PBS）薄膜中，以开发可生物降解的抗氧化包装。首先对HBP的吸水/解吸能力和粒径分布进行了表征，然后根据HBP- s: 63 ~ 160 μm； HBP- m: 160 ~ 220 μm; HBP- l: 220 ~ 710 μm)的纤维尺寸将HBP分为3个组分。分析总HBP （HBP- t）和各馏分的化学成分和抗氧化性能。四种PBS复合膜含有10 wt.%的HBP-T， -S， -M和-L通过熔融混合，造粒和压缩成型生产。研究了它们的光学、热、机械、阻隔和吸水性能，并通过乙醇提取和与食品模拟剂接触评估了它们的抗氧化活性。越小的HBP颗粒纤维素含量越高（≈79%），多酚浓度越高（≈10 mg GAE/gdw），抗氧化活性越强（≈14 mg TEAC/gdw）。加入HBP提高了薄膜的弹性模量和吸水性，使颜色转向红黄色，特别是小纤维。纤维尺寸对机械性能和热性能或抗氧化保留的影响最小，这表明可能不需要分馏。HBP在PBS中保持其抗氧化性能，并在食品模拟物中显示出不同的释放谱。膜的抗氧化活性随着时间的推移而增加，达到1.7 mg TEAC/gfilm （DPPH， 7天）和23 mg TEAC/gfilm （ABTS， 10天）。模拟物C和D1对膜中的抗氧化化合物具有较高的溶解能力。这些发现证实了HBP增强PBS薄膜功能的潜力，使其有望用于可生物降解的抗氧化食品包装。

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引用次数: 0

The role of neglected and underutilized species (NUS) in sustainable development goals (SDGs): The case of sea buckthorn value chain in rural China 被忽视和未充分利用物种在可持续发展目标中的作用：以中国农村沙棘价值链为例

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-31 DOI: 10.1016/j.fufo.2025.100894

Haoxu Zhang , Elena Millan , Kevin Money , Pei Guo

Neglected and underutilized species (NUS) can play a crucial role in food and nutrition security, agricultural diversity and resilience, poverty reduction, and income generation. Given the importance of NUS in achieving sustainable development goals (SDGs) without notable trade-offs, this study conducts in-depth interviews with sea buckthorn value chain stakeholders in three counties in Gansu Province, China, to understand key drivers for creating new NUS value chains, the strengths, weaknesses, opportunities, and threats (SWOT) of each type of value chain stakeholders, and the role of NUS for sustainable development. The findings show that four drivers, namely infrastructure (e.g., rural roads for logistics, information and communication technology facilities for e-commerce), investment (e.g., agricultural loans/subsidies), scientific and technological (e.g., advanced processing equipment, research on breeding and strategic plantation), and market drivers (e.g., offline and online e-commerce platforms) have better integrated internal natural and human capital and external financial, physical, and social capital into NUS value chains. The study proposes a novel conceptual framework for the adoption of the NUS value chain, highlighting the significant potential of NUS in achieving a balance between the economic, social, and ecological objectives of the SDGs at a regional level through responsible and strategic plantation, production, processing, marketing, and consumption of NUS.

被忽视和未充分利用的物种（NUS）可以在粮食和营养安全、农业多样性和抵御力、减贫和创收方面发挥关键作用。考虑到新加坡国立大学在实现可持续发展目标（sdg）方面的重要性，本研究对中国甘肃省三个县的沙棘价值链利益相关者进行了深入访谈，以了解创建新的新加坡国立大学价值链的关键驱动因素，每种价值链利益相关者的优势、劣势、机会和威胁（SWOT），以及新加坡国立大学在可持续发展中的作用。研究结果表明，基础设施（如农村物流道路、电子商务信息通信技术设施）、投资（如农业贷款/补贴）、科技（如先进加工设备、育种研究和战略种植）和市场（如线下和线上电子商务平台）四个驱动因素能够更好地整合内部的自然和人力资本以及外部的金融、物理、经济、经济、经济、经济和经济。和社会资本进入NUS价值链。该研究为采用NUS价值链提出了一个新的概念框架，强调了NUS通过负责任和战略性的种植、生产、加工、营销和消费，在区域层面实现可持续发展目标的经济、社会和生态目标之间的平衡的巨大潜力。

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引用次数: 0

Upcycling dehulled, non-defatted hempseed press cake: Effects of processing on protein structure and technofunctionality of protein isolates 脱壳不脱脂大麻籽压榨饼：加工对分离蛋白结构和技术功能的影响

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-31 DOI: 10.1016/j.fufo.2025.100898

Anna Dziuballe , Birte Salewski , Ismail-H. Acir , Lara Etzbach , Ute Schweiggert-Weisz

Hempseed (Cannabis sativa L.) press cake, a by-product of oil pressing, offers a promising but underutilized source of functional plant proteins. While solvent defatting is commonly applied after mechanical pressing to further remove residual oils and enhance protein recovery, protein extraction from non-defatted hempseed press cake provides advantages in terms of process simplicity, cost-efficiency, and sustainability. This study evaluated how extraction pH (9.5, 10.5) and temperature (20 °C, 40 °C) influence protein solubility, yields, composition, and structure in protein isolates obtained from dehulled, non-defatted hempseed press cake using alkaline extraction and isoelectric precipitation. Protein yield significantly increased with pH, reaching up to 84.6% dry weight (dw), and isolates contained up to 95.5% protein dw. Elevated temperature significantly enhanced solubility and recovery of 11S globulins, as shown by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). While secondary structures were largely preserved (Fourier transform infrared spectroscopy, FTIR), partial denaturation occurred (differential scanning calorimetry, DSC), supporting high re-solubility under acidic conditions. Phytic acid content was reduced by up to 92.7%, and isolates showed light coloration and water holding capacities up to 1.8 g/g protein dw. These results highlight hempseed press cake as a viable raw material for high-purity protein production without defatting. The observed process-structure-function relationships provide a basis for tailoring protein ingredients for specific applications, particularly in acidic beverages or structured plant-based foods.

大麻籽（大麻sativa L.）压榨饼是榨油的副产品，提供了一个有前途但未充分利用的功能性植物蛋白来源。虽然溶剂脱脂通常在机械压榨后应用，以进一步去除残油和提高蛋白质回收率，但从非脱脂大麻籽压榨饼中提取蛋白质在工艺简单，成本效益和可持续性方面具有优势。本研究评估了提取pH（9.5, 10.5）和温度（20°C, 40°C）如何影响从脱壳、不脱脂的大麻籽压榨饼中提取的蛋白质分离物的蛋白质溶解度、产率、组成和结构。蛋白质产量随pH值的增加而显著增加，最高可达干重的84.6%，蛋白质含量最高可达95.5%。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）显示，温度升高可显著提高11S球蛋白的溶解度和回收率。虽然二级结构大部分保留（傅里叶变换红外光谱，FTIR），但发生了部分变性（差示扫描量热法，DSC），支持在酸性条件下的高再溶解度。植酸含量降低高达92.7%，分离物呈现浅色，持水量高达1.8 g/g protein dw。这些结果突出了大麻籽压榨饼作为一种可行的原料生产高纯度蛋白质不脱脂。观察到的过程-结构-功能关系为定制特定应用的蛋白质成分提供了基础，特别是在酸性饮料或结构性植物性食品中。

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引用次数: 0

Encapsulation of probiotics via electrospraying technology; Fundamentals, analysis, techniques, and applications 电喷涂技术对益生菌的封装基础、分析、技术和应用

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-31 DOI: 10.1016/j.fufo.2025.100897

Ali Mirarab , Elham Assadpour , Seid Mahdi Jafari

A key tactic to improve the stability, viability, and targeted distribution of probiotics (PROs) in pharmaceutical and functional food applications is encapsulation. Because electrospraying (ES) can create consistent particles under mild circumstances while maintaining the bioactivity of PROs, it has drawn a lot of interest among encapsulation techniques. The foundations of ES technology, including the laws regulating the creation of encapsulated PRO particles, are thoroughly covered in this review; along with a brief discussion of the important factors affecting the encapsulation process of PROs. For instance, solution properties and process parameters, with a focus on the potential to enhance the encapsulation efficiency, viability, and gastrointestinal tract (GIT) delivery of PRO. Recent developments in ES, including coaxial (core–shell structures), emulsion (enhanced particle uniformity), microfluid (precise size control), and fluidized bed coating (efficient surface modification) ES, are also included in the study, highlighting their potential to improve encapsulation efficiency, enhance PRO viability, and enable more precise delivery in the GIT. The final section highlights the useful applications of ES encapsulated PRO in food matrices and nutraceutical supplements. To conclude, researchers and business experts looking to maximize PRO delivery systems through ES technology will find this paper to be a useful resource.

在制药和功能食品应用中，提高益生菌稳定性、活力和靶向分布的关键策略是胶囊化。由于电喷涂（ES）可以在温和的环境下形成一致的颗粒，同时保持PROs的生物活性，因此在封装技术中引起了人们的广泛关注。ES技术的基础，包括调节封装PRO颗粒产生的法律，在这篇综述中被彻底覆盖；并简要讨论了影响pro封装过程的重要因素。例如，溶液性质和工艺参数，重点关注提高PRO的封装效率、生存能力和胃肠道（GIT）递送的潜力。ES的最新发展，包括同轴（核壳结构）、乳液（增强颗粒均匀性）、微流体（精确尺寸控制）和流化床涂层（有效表面改性）ES，也包括在研究中，强调了它们提高封装效率、增强PRO活力和在GIT中实现更精确递送的潜力。最后一节重点介绍了ES封装PRO在食品基质和营养保健品中的有用应用。总之，希望通过ES技术最大化PRO交付系统的研究人员和业务专家将发现本文是一个有用的资源。

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