Pub Date : 2024-08-23DOI: 10.1016/j.fufo.2024.100442
Donald Sévérin Dangang Bossi , Saint-Victorien Ganota , Stéphano Tambo Téné , Marc Bertrand Dandji Saah , Ghislain Maffo Tazoho , Pegui Michel Kemtsop , François Zambou Ngoufack
Exploiting neglected local resources rich in both nutrients and bioactive compounds is one way to combat malnutrition. Jackfruit seeds are consumed in many parts of the world following treatments to improve their nutritional and biological properties. The present work aimed to contribute to the fight against malnutrition by determining the best treatment(s) to obtain Jackfruit seed flours with good nutritional properties. To this end, Jackfruit seeds were divided into four batches: the first batch was considered as control (untreated), and others were roasted, blanched, soaked plus cooked, respectively. The chemical and functional parameters were assessed. The results showed that the treatments led to a significant reduction (p < 0.05) in protein content (18.11 to 15.93 %), lipid content (1.81 to 1.15 %), and a general decrease in anti-nutrients, while carbohydrate content (79.90 to 80.42 %) increased. The phenols and flavonoids contents increased significantly (p < 0.05) with the treatments in the ethanolic extract. The antioxidant activity of blanched seeds in terms of their ability to trap 2,2-diphenyl-1-picrylhydrazyl (DPPH) was the best. Soaking plus cooking have shown the higher water and oil absorption capacity (24.20 % and 23.00 % respectively). Blanching and soaking plus cooking, were the best treatments to apply for obtaining flour containing more potential health beneficial constituents.
{"title":"Impact of some treatments on improving the nutritional, phytochemical, antioxidant, and techno-functional properties of Jackfruit (Artocarpus heterophyllus) seed flours","authors":"Donald Sévérin Dangang Bossi , Saint-Victorien Ganota , Stéphano Tambo Téné , Marc Bertrand Dandji Saah , Ghislain Maffo Tazoho , Pegui Michel Kemtsop , François Zambou Ngoufack","doi":"10.1016/j.fufo.2024.100442","DOIUrl":"10.1016/j.fufo.2024.100442","url":null,"abstract":"<div><p>Exploiting neglected local resources rich in both nutrients and bioactive compounds is one way to combat malnutrition. Jackfruit seeds are consumed in many parts of the world following treatments to improve their nutritional and biological properties. The present work aimed to contribute to the fight against malnutrition by determining the best treatment(s) to obtain Jackfruit seed flours with good nutritional properties. To this end, Jackfruit seeds were divided into four batches: the first batch was considered as control (untreated), and others were roasted, blanched, soaked plus cooked, respectively. The chemical and functional parameters were assessed. The results showed that the treatments led to a significant reduction (<em>p</em> < 0.05) in protein content (18.11 to 15.93 %), lipid content (1.81 to 1.15 %), and a general decrease in anti-nutrients, while carbohydrate content (79.90 to 80.42 %) increased. The phenols and flavonoids contents increased significantly (<em>p</em> < 0.05) with the treatments in the ethanolic extract. The antioxidant activity of blanched seeds in terms of their ability to trap 2,2-diphenyl-1-picrylhydrazyl (DPPH) was the best. Soaking plus cooking have shown the higher water and oil absorption capacity (24.20 % and 23.00 % respectively). Blanching and soaking plus cooking, were the best treatments to apply for obtaining flour containing more potential health beneficial constituents.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100442"},"PeriodicalIF":7.2,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001485/pdfft?md5=a29328a1bde8f80f08073374125e5b53&pid=1-s2.0-S2666833524001485-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142097880","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 : 2024-08-23DOI: 10.1016/j.fufo.2024.100429
Ji Yoon Cha , Tae-Kyung Kim , Yea-Ji Kim , Jae-Hoon Lee , Min-Cheol Kang , Hae Won Jang , Yun-Sang Choi
Edible insects, known for their high-protein production efficiency, are vital for enhancing food security. However, standardized breeding protocols are lacking, and research on the impact of cage materials on insect product composition is limited. This study investigated the volatile compounds and processing properties of protein from Protaetia brevitarsis larvae reared in plastic and glass cages. Protein extracts from larvae reared in plastic cages contained 14 types of hydrocarbons, 4 types of ketones, and 1 type of phenol. Those reared in glass cages contained two types of acids, seven types of alcohols, and five types of aldehydes. Notably, plastic-derived compounds, such as p-xylene (110.87 μg/mL) and o-xylene (37.98 μg/mL), were significantly higher in the extracts from plastic cages, indicating potential plastic exposure. Processing properties, including protein solubility, pH, color, foaming properties, and emulsion characteristics, showed no significant differences between the two rearing conditions (P > 0.05). Therefore, considering the detection and potential accumulation of plastic-derived volatile compounds, using glass cages may be more beneficial for rearing insects for protein production.
{"title":"Comparison of plastic and glass cages on volatile compounds in protein extracted from Protaetia brevitarsis larvae","authors":"Ji Yoon Cha , Tae-Kyung Kim , Yea-Ji Kim , Jae-Hoon Lee , Min-Cheol Kang , Hae Won Jang , Yun-Sang Choi","doi":"10.1016/j.fufo.2024.100429","DOIUrl":"10.1016/j.fufo.2024.100429","url":null,"abstract":"<div><p>Edible insects, known for their high-protein production efficiency, are vital for enhancing food security. However, standardized breeding protocols are lacking, and research on the impact of cage materials on insect product composition is limited. This study investigated the volatile compounds and processing properties of protein from <em>Protaetia brevitarsis</em> larvae reared in plastic and glass cages. Protein extracts from larvae reared in plastic cages contained 14 types of hydrocarbons, 4 types of ketones, and 1 type of phenol. Those reared in glass cages contained two types of acids, seven types of alcohols, and five types of aldehydes. Notably, plastic-derived compounds, such as p-xylene (110.87 μg/mL) and o-xylene (37.98 μg/mL), were significantly higher in the extracts from plastic cages, indicating potential plastic exposure. Processing properties, including protein solubility, pH, color, foaming properties, and emulsion characteristics, showed no significant differences between the two rearing conditions (P > 0.05). Therefore, considering the detection and potential accumulation of plastic-derived volatile compounds, using glass cages may be more beneficial for rearing insects for protein production.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100429"},"PeriodicalIF":7.2,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001357/pdfft?md5=5df8de8d3f37c7519b1a1ac9ffa2360b&pid=1-s2.0-S2666833524001357-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142097881","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 : 2024-08-22DOI: 10.1016/j.fufo.2024.100440
Alima Akter , Mohammad Khairul Alam Sobuj , Md. Shoebul Islam , Koushik Chakroborty , Nazia Tasnim , Mehedi Hasan Ayon , Md. Foysul Hossain , S.M. Rafiquzzaman
Seaweeds are incredibly significant marine resources that have the ability to yield beneficial metabolites and bioactive substances, exhibiting an extensive variety of biological and physiological capabilities. Seaweed polysaccharides, in conjunction with other bioactive components, have been shown to exhibit a diverse range of advantageous characteristics. These include antioxidant, anticoagulant, anti-inflammatory, antiviral, and anticarcinogenic effects. The assortment and constitution of polysaccharides found in seaweed are crucial factors in regulating these biological processes. Agar, alginate, carrageenan, fucoidan, and ulvan are abundant in seaweeds, boosting their bioactivity. Tissue engineering, drug administration, and wound healing are among the medical applications of seaweed polysaccharides. Algae-derived polysaccharides have exhibited extraordinary antiviral properties, which makes them highly promising subjects for pharmacological research. Moreover, numerous mechanisms have been recorded for these polysaccharides, encompassing the prevention of viral coupling or entry of the cell host, along with the inhibition of DNA replication and protein synthesis. Seaweed polysaccharides also have the potential to serve as a long-term solution against the highly publicized coronavirus, which has caused a global pandemic. This review aims to analyze a variety of seaweed-derived polysaccharides, explore the association between their bioactivity and structural compositions, and highlight their potential biological applications, particularly in relation to antiviral activity.
海藻是极其重要的海洋资源,能够产生有益的代谢物和生物活性物质,具有广泛的生物和生理功能。海藻多糖与其他生物活性成分结合在一起,显示出多种多样的优势特性。其中包括抗氧化、抗凝血、抗炎、抗病毒和抗癌作用。海藻中多糖的种类和组成是调节这些生物过程的关键因素。海藻中含有丰富的琼脂、海藻酸、卡拉胶、褐藻糖胶和藻蓝蛋白,这些物质增强了海藻的生物活性。组织工程、给药和伤口愈合是海藻多糖的医学应用领域。海藻多糖具有非凡的抗病毒特性,这使其成为极具潜力的药理学研究对象。此外,这些多糖还具有多种机制,包括防止病毒耦合或进入细胞宿主,以及抑制 DNA 复制和蛋白质合成。海藻多糖还有可能作为一种长期的解决方案,来对付引起全球大流行的、广为人知的冠状病毒。本综述旨在分析各种海藻多糖,探讨其生物活性与结构组成之间的联系,并重点介绍其潜在的生物应用,尤其是与抗病毒活性有关的应用。
{"title":"Seaweed polysaccharides: Sources, structure and biomedical applications with special emphasis on antiviral potentials","authors":"Alima Akter , Mohammad Khairul Alam Sobuj , Md. Shoebul Islam , Koushik Chakroborty , Nazia Tasnim , Mehedi Hasan Ayon , Md. Foysul Hossain , S.M. Rafiquzzaman","doi":"10.1016/j.fufo.2024.100440","DOIUrl":"10.1016/j.fufo.2024.100440","url":null,"abstract":"<div><p>Seaweeds are incredibly significant marine resources that have the ability to yield beneficial metabolites and bioactive substances, exhibiting an extensive variety of biological and physiological capabilities. Seaweed polysaccharides, in conjunction with other bioactive components, have been shown to exhibit a diverse range of advantageous characteristics. These include antioxidant, anticoagulant, anti-inflammatory, antiviral, and anticarcinogenic effects. The assortment and constitution of polysaccharides found in seaweed are crucial factors in regulating these biological processes. Agar, alginate, carrageenan, fucoidan, and ulvan are abundant in seaweeds, boosting their bioactivity. Tissue engineering, drug administration, and wound healing are among the medical applications of seaweed polysaccharides. Algae-derived polysaccharides have exhibited extraordinary antiviral properties, which makes them highly promising subjects for pharmacological research. Moreover, numerous mechanisms have been recorded for these polysaccharides, encompassing the prevention of viral coupling or entry of the cell host, along with the inhibition of DNA replication and protein synthesis. Seaweed polysaccharides also have the potential to serve as a long-term solution against the highly publicized coronavirus, which has caused a global pandemic. This review aims to analyze a variety of seaweed-derived polysaccharides, explore the association between their bioactivity and structural compositions, and highlight their potential biological applications, particularly in relation to antiviral activity.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100440"},"PeriodicalIF":7.2,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001461/pdfft?md5=146d8d8dd78895d9863776a6b3768cd2&pid=1-s2.0-S2666833524001461-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142076205","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 : 2024-08-22DOI: 10.1016/j.fufo.2024.100438
Shahida Anusha Siddiqui , Deepak Kumar Mahanta , Tanmaya Kumar Bhoi , Ali Ahmad , Ito Fernando
Edible insects have drawn more attention in recent years as a reliable source of nutrition with an opportunity to alleviate a number of issues with the current global food chain. They have the ability to provide small-scale growers and entrepreneurs with economic and livelihood possibilities. As the demand for edible insects rises globally, mopane worms may one day be an important source of nourishment outside of the African regions where they are currently consumed. Mopane worms are attractive as an edible insect due to a number of factors, such as their high nutritional value, minimal environmental impact, and simplicity of cultivation and harvesting, which may increase their sales potential and economic value. Mopane worms provide 58 % protein, 15 % fat, 8 % ash, 8 % carbohydrate, and significant amounts of minerals. The market value of mopane worm is projected to be $2.5–4.0 per kilogram. Mass rearing, gathering, processing, and storage practices that are effective and sustainable can guarantee the safety and quality of products while boosting consumer demand and producer prospects for profit. Mopane worms have an exciting potential as an edible insect, and additional investigation and advancement in these areas may help to realize their full capability as a food source.
{"title":"Mopane worm (Gonimbrasia belina)—An exclusive African edible insect as human food—A comprehensive review","authors":"Shahida Anusha Siddiqui , Deepak Kumar Mahanta , Tanmaya Kumar Bhoi , Ali Ahmad , Ito Fernando","doi":"10.1016/j.fufo.2024.100438","DOIUrl":"10.1016/j.fufo.2024.100438","url":null,"abstract":"<div><p>Edible insects have drawn more attention in recent years as a reliable source of nutrition with an opportunity to alleviate a number of issues with the current global food chain. They have the ability to provide small-scale growers and entrepreneurs with economic and livelihood possibilities. As the demand for edible insects rises globally, mopane worms may one day be an important source of nourishment outside of the African regions where they are currently consumed. Mopane worms are attractive as an edible insect due to a number of factors, such as their high nutritional value, minimal environmental impact, and simplicity of cultivation and harvesting, which may increase their sales potential and economic value. Mopane worms provide 58 % protein, 15 % fat, 8 % ash, 8 % carbohydrate, and significant amounts of minerals. The market value of mopane worm is projected to be $2.5–4.0 per kilogram. Mass rearing, gathering, processing, and storage practices that are effective and sustainable can guarantee the safety and quality of products while boosting consumer demand and producer prospects for profit. Mopane worms have an exciting potential as an edible insect, and additional investigation and advancement in these areas may help to realize their full capability as a food source.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100438"},"PeriodicalIF":7.2,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001448/pdfft?md5=9dd6ddb7d980d3b038112f28343255bb&pid=1-s2.0-S2666833524001448-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142243703","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 : 2024-08-19DOI: 10.1016/j.fufo.2024.100437
Thao M. Ho , Amin Yousefvand , Heikki Suhonen , Per E.J. Saris , Kirsi S. Mikkonen
Wood hemicelluloses, specifically galactoglucomannans (GGM) and glucuronoxylans (GX) are investigated for their efficacy in spray-dried microencapsulation of Saccharomyces cerevisiae subsp. boulardii (SB). This study demonstrated that GGM and GX effectively protected SB during spray drying at feed concentrations of 15 and 20 % and inlet air temperatures of 105 and 140 °C, ensuring survival rates over 90 %, comparable to gum Arabic, with all achieving over 108 cfu/g in the microcapsules. However, GGM and GX were unable to sustain SB viability when the microcapsules were stored at 33 and 75 % RH (22 °C), beyond 21 and 7 days, respectively. When stored at 4 °C, GX demonstrated a greater ability to protect SB than GGM, with log-cycle reductions of 3 and 6, respectively, after two months. Microstructure analyses showed almost all SB were entrapped by wall materials, with many microcapsules having a wall thickness of 1 − 2 µm. Overall, GX is effective for stable yeast probiotic powders, enabling the development of new probiotic enhanced formulations with prolonged viability and stability.
{"title":"Protective role of wood hemicelluloses: Enhancing yeast probiotics survival in spray drying and storage","authors":"Thao M. Ho , Amin Yousefvand , Heikki Suhonen , Per E.J. Saris , Kirsi S. Mikkonen","doi":"10.1016/j.fufo.2024.100437","DOIUrl":"10.1016/j.fufo.2024.100437","url":null,"abstract":"<div><p>Wood hemicelluloses, specifically galactoglucomannans (GGM) and glucuronoxylans (GX) are investigated for their efficacy in spray-dried microencapsulation of <em>Saccharomyces cerevisiae</em> subsp. <em>boulardii</em> (SB). This study demonstrated that GGM and GX effectively protected SB during spray drying at feed concentrations of 15 and 20 % and inlet air temperatures of 105 and 140 °C, ensuring survival rates over 90 %, comparable to gum Arabic, with all achieving over 10<sup>8</sup> cfu/g in the microcapsules. However, GGM and GX were unable to sustain SB viability when the microcapsules were stored at 33 and 75 % RH (22 °C), beyond 21 and 7 days, respectively. When stored at 4 °C, GX demonstrated a greater ability to protect SB than GGM, with log-cycle reductions of 3 and 6, respectively, after two months. Microstructure analyses showed almost all SB were entrapped by wall materials, with many microcapsules having a wall thickness of 1 − 2 µm. Overall, GX is effective for stable yeast probiotic powders, enabling the development of new probiotic enhanced formulations with prolonged viability and stability.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100437"},"PeriodicalIF":7.2,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001436/pdfft?md5=e06dc24b54762b27aa9e5bb2a08e5c77&pid=1-s2.0-S2666833524001436-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142058255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The veggie bar is a novel dietary concept that caters to the growing trend of individuals who prioritize their health and search for wholesome meal options. However, developing new food products without essential customer insights may put the potential success of food innovation at risk. Our study adopted a participatory co-creation approach to investigate market segmentation and innovate veggie snack bar product features. Focus group discussions at 4 locations across Thailand were employed to examine target segments and examine customers’ insights. A total of 64 respondents, who are fitness enthusiasts (n = 32) and office workers with busy lifestyles (n = 32), participated in this study. This research presented how to co-create a sustainable food product and led to creative ingredient compositions for a new line of veggie bars that reduce sugar and boost nutrition with fiber and probiotics. Scent and taste were also adjusted to disguise vegetable aromas with natural flavor enhancers and add exotic fruits and savory spices to satisfy various consumer tastes. The study also stressed the importance of texture for ease of consumption and produced environmentally friendly and informative packaging to meet customer expectations for sustainability and health. These findings show that product innovation in the food industry can suit consumers’ changing tastes and health concerns.
{"title":"Enhancing sustainable food innovation through consumer participatory co-creation: A case study on plant-based dietary snack bars in Thailand","authors":"Chavis Ketkaew , Rara Dwi Oktaviani , Siraphat Padthar , Ratchanon Leeanansaksiri , Thanapoom Meethonglang , Athro Hanna","doi":"10.1016/j.fufo.2024.100433","DOIUrl":"10.1016/j.fufo.2024.100433","url":null,"abstract":"<div><p>The veggie bar is a novel dietary concept that caters to the growing trend of individuals who prioritize their health and search for wholesome meal options. However, developing new food products without essential customer insights may put the potential success of food innovation at risk. Our study adopted a participatory co-creation approach to investigate market segmentation and innovate veggie snack bar product features. Focus group discussions at 4 locations across Thailand were employed to examine target segments and examine customers’ insights. A total of 64 respondents, who are fitness enthusiasts (<em>n</em> = 32) and office workers with busy lifestyles (<em>n</em> = 32), participated in this study. This research presented how to co-create a sustainable food product and led to creative ingredient compositions for a new line of veggie bars that reduce sugar and boost nutrition with fiber and probiotics. Scent and taste were also adjusted to disguise vegetable aromas with natural flavor enhancers and add exotic fruits and savory spices to satisfy various consumer tastes. The study also stressed the importance of texture for ease of consumption and produced environmentally friendly and informative packaging to meet customer expectations for sustainability and health. These findings show that product innovation in the food industry can suit consumers’ changing tastes and health concerns.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100433"},"PeriodicalIF":7.2,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001394/pdfft?md5=3e1424269a16353191fce6f472ecbbd0&pid=1-s2.0-S2666833524001394-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142021402","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 : 2024-08-15DOI: 10.1016/j.fufo.2024.100435
Radheshyam B. Bajad, Meenatai G. Kamble, Sumit R. Gawai, Irshaan Syed, Mrinmoy Roy
The present study aims to elucidate the nutritional, functional, flow, and antioxidant properties of Ulva fasciata, Ulva lactuca, Chaetomorpha linum, and Gracilaria edulis. The highest percentage of protein (24.26 %) in U. fasciata; fat (6.33 %) and total carbohydrates (46.39 %) in C. linum; crude fibre (8.67 %) in U. lactuca; ash (22.45 %) content in G. edulis was observed among the four-seaweed. The highest oil absorption capacity was found for C. linum (1.59 %), followed by G. edulis (1.21 %), U. lactuca (1.04 %), and U. fasciata (0.91 %). The water absorption capacity in U. fasciata (4.55 %) was observed to be the highest followed by C. linum (3.84 %), U. lactuca (3.78 %), and G. edulis (2.22 %). U. fasciata exhibited the highest solubility (35.83 ± 1.97 %) and emulsifying capacity (99.00 ± 0.00 %), while G. edulis showed the highest foaming capacity (75.00 ± 1.00 %). The angle of repose of G. edulis and C. linum powder showed excellent flowability than U. lactuca and U. fasciata. Carr's index and Hausner ratio showed that all seaweed samples were free-flowability, except for G. edulis and C. linum. The bulk density (0.71 g/cm3) and tapped density (0.85 g/cm3) of U. fasciata were observed to be the highest, whereas true density (1.11 g/cm3) was recorded highest in U. lactuca. The most increased antioxidant activity was found in G. edulis (65.90 %) followed by C. linum (53.01 %), U. lactuca (51.76 %), and U. fasciata (43.56 %). The total phenolic content (10.93 mg GAE/g) and flavonoid content (1.71 mg QE/g) were higher in U. fasciata. FTIR analysis detected the presence of amide, amino, hydroxyl, ester groups and it can conclude the presence of essential components such as proteins, amino acids, polysaccharides, and fat. Thus, the selected four marine seaweeds act as a good source of functional components and can be utilized for the development of functional food products such as bread, biscuits, cookies, tea, snacks, soups and beverages.
本研究的目的是阐释筋膜莼、乳莼、亚麻和江蓠的营养、功能、流动性和抗氧化特性。在四种海藻中,法氏莼的蛋白质(24.26%)、脂肪(6.33%)和总碳水化合物(46.39%)、粗纤维(8.67%)和灰分(22.45%)含量最高。亚麻(C. linum)的吸油能力最高(1.59 %),其次是 G. edulis(1.21 %)、U. lactuca(1.04 %)和 U. fasciata(0.91 %)。据观察,U. fasciata 的吸水能力(4.55 %)最高,其次是 C. linum(3.84 %)、U. lactuca(3.78 %)和 G. edulis(2.22 %)。U. fasciata 的溶解度(35.83 ± 1.97 %)和乳化能力(99.00 ± 0.00 %)最高,而 G. edulis 的发泡能力(75.00 ± 1.00 %)最高。与 U. lactuca 和 U. fasciata 相比,G. edulis 和 C. linum 粉末的静止角显示出极佳的流动性。卡尔指数和豪斯纳比率表明,除 G. edulis 和 C. linum 外,所有海藻样品都具有自由流动性。据观察,U. fasciata 的体积密度(0.71 克/立方厘米)和敲击密度(0.85 克/立方厘米)最高,而 U. lactuca 的真实密度(1.11 克/立方厘米)最高。G. edulis(65.90 %)的抗氧化活性最高,其次是 C. linum(53.01 %)、U. lactuca(51.76 %)和 U. fasciata(43.56 %)。U. fasciata 的总酚含量(10.93 毫克 GAE/克)和类黄酮含量(1.71 毫克 QE/克)较高。傅立叶变换红外光谱分析检测到了酰胺基、氨基、羟基、酯基的存在,可以得出蛋白质、氨基酸、多糖和脂肪等基本成分存在的结论。因此,所选的四种海洋海藻是功能性成分的良好来源,可用于开发面包、饼干、曲奇、茶、点心、汤和饮料等功能性食品。
{"title":"Analysis of physicochemical, functional, and antioxidant properties of four different Indian seaweed species","authors":"Radheshyam B. Bajad, Meenatai G. Kamble, Sumit R. Gawai, Irshaan Syed, Mrinmoy Roy","doi":"10.1016/j.fufo.2024.100435","DOIUrl":"10.1016/j.fufo.2024.100435","url":null,"abstract":"<div><p>The present study aims to elucidate the nutritional, functional, flow, and antioxidant properties of <em>Ulva fasciata, Ulva lactuca, Chaetomorpha linum</em>, and <em>Gracilaria edulis</em>. The highest percentage of protein (24.26 %) in <em>U. fasciata</em>; fat (6.33 %) and total carbohydrates (46.39 %) in <em>C. linum</em>; crude fibre (8.67 %) in <em>U. lactuca</em>; ash (22.45 %) content in <em>G. edulis</em> was observed among the four-seaweed. The highest oil absorption capacity was found for <em>C. linum</em> (1.59 %), followed by <em>G. edulis</em> (1.21 %), <em>U. lactuca</em> (1.04 %), and <em>U. fasciata</em> (0.91 %). The water absorption capacity in <em>U. fasciata</em> (4.55 %) was observed to be the highest followed by <em>C. linum</em> (3.84 %), <em>U. lactuca</em> (3.78 %), and <em>G. edulis</em> (2.22 %). <em>U. fasciata</em> exhibited the highest solubility (35.83 ± 1.97 %) and emulsifying capacity (99.00 ± 0.00 %), while <em>G. edulis</em> showed the highest foaming capacity (75.00 ± 1.00 %). The angle of repose of <em>G. edulis</em> and <em>C. linum</em> powder showed excellent flowability than <em>U. lactuca</em> and <em>U. fasciata</em>. Carr's index and Hausner ratio showed that all seaweed samples were free-flowability, except for <em>G. edulis</em> and <em>C. linum</em>. The bulk density (0.71 g/cm<sup>3</sup>) and tapped density (0.85 g/cm<sup>3</sup>) of <em>U. fasciata</em> were observed to be the highest, whereas true density (1.11 g/cm<sup>3</sup>) was recorded highest in <em>U. lactuca.</em> The most increased antioxidant activity was found in <em>G. edulis</em> (65.90 %) followed by <em>C. linum</em> (53.01 %), <em>U. lactuca</em> (51.76 %)<em>,</em> and <em>U. fasciata</em> (43.56 %)<em>.</em> The total phenolic content (10.93 mg GAE/g) and flavonoid content (1.71 mg QE/g) were higher in <em>U. fasciata</em>. FTIR analysis detected the presence of amide, amino, hydroxyl, ester groups and it can conclude the presence of essential components such as proteins, amino acids, polysaccharides, and fat. Thus, the selected four marine seaweeds act as a good source of functional components and can be utilized for the development of functional food products such as bread, biscuits, cookies, tea, snacks, soups and beverages.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100435"},"PeriodicalIF":7.2,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001412/pdfft?md5=a8fd3d074fb2ddf1d7494985da220954&pid=1-s2.0-S2666833524001412-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049973","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 : 2024-08-15DOI: 10.1016/j.fufo.2024.100436
Jia Yee Wu , Rachel Tso , Yi Ning Yong , Susanna Poh Suan Lim , Thomas Wheeler , Arup Nag , Lirong Cheng , Md. Mahabubur Rahman Talukder , Lee Huffman , Siew Young Quek , Melvin Khee Shing Leow , Sumanto Haldar
Algae are promising sources of nutritious and sustainable protein, but little is known about their metabolic health impact and acceptability as meal ingredients. This acute, randomized, controlled, five-way crossover trial compared whole algal biomasses and their corresponding protein concentrates to soy protein concentrate in terms of palatability, appetite, satiety, and metabolic response. Nineteen healthy Chinese males (21–50 years, 18.5–25.0 kg/m2) consumed noodle meals supplemented with 10 g of nori biomass/protein concentrate (NB/NC), Chlorella vulgaris biomass/protein concentrate (CB/CC) or soy protein concentrate control (CON) in randomized order. At regular intervals, blood samples were collected to measure biochemical markers, while gastrointestinal tolerance, palatability, and appetite were assessed using questionnaires and visual analog scales (VAS). Results indicated that algae-enriched meals were well-tolerated and comparable to soy in both visual appeal and smell, with NB and CC outperforming soy in aftertaste (p < 0.05). There were no significant differences between treatments in glucose, insulin, C-peptide, appetite/satiety, plasma ghrelin, and GLP-1. However, exploratory analysis of serum triglycerides revealed significant time × treatment effects (p < 0.004) and differences in incremental area under the curve (iAUC0–120,p = 0.0249). Our findings reveal that algal biomasses and protein concentrates are as comparable to soy protein concentrate in palatability, satiety, and metabolic outcomes, highlighting their potential as practical, sustainable, and nutritious ingredients.
{"title":"Effects of the consumption of algal biomass versus protein concentrate on postprandial satiety and metabolism","authors":"Jia Yee Wu , Rachel Tso , Yi Ning Yong , Susanna Poh Suan Lim , Thomas Wheeler , Arup Nag , Lirong Cheng , Md. Mahabubur Rahman Talukder , Lee Huffman , Siew Young Quek , Melvin Khee Shing Leow , Sumanto Haldar","doi":"10.1016/j.fufo.2024.100436","DOIUrl":"10.1016/j.fufo.2024.100436","url":null,"abstract":"<div><p>Algae are promising sources of nutritious and sustainable protein, but little is known about their metabolic health impact and acceptability as meal ingredients. This acute, randomized, controlled, five-way crossover trial compared whole algal biomasses and their corresponding protein concentrates to soy protein concentrate in terms of palatability, appetite, satiety, and metabolic response. Nineteen healthy Chinese males (21–50 years, 18.5–25.0 kg/m<sup>2</sup>) consumed noodle meals supplemented with 10 g of nori biomass/protein concentrate (NB/NC), <em>Chlorella vulgaris</em> biomass/protein concentrate (CB/CC) or soy protein concentrate control (CON) in randomized order. At regular intervals, blood samples were collected to measure biochemical markers, while gastrointestinal tolerance, palatability, and appetite were assessed using questionnaires and visual analog scales (VAS). Results indicated that algae-enriched meals were well-tolerated and comparable to soy in both visual appeal and smell, with NB and CC outperforming soy in aftertaste (<em>p</em> < 0.05). There were no significant differences between treatments in glucose, insulin, C-peptide, appetite/satiety, plasma ghrelin, and GLP-1. However, exploratory analysis of serum triglycerides revealed significant time × treatment effects (<em>p</em> < 0.004) and differences in incremental area under the curve (iAUC<sub>0–120,</sub> <em>p</em> = 0.0249). Our findings reveal that algal biomasses and protein concentrates are as comparable to soy protein concentrate in palatability, satiety, and metabolic outcomes, highlighting their potential as practical, sustainable, and nutritious ingredients.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100436"},"PeriodicalIF":7.2,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001424/pdfft?md5=6cee96dccb19b0d28809fce2f10e4b28&pid=1-s2.0-S2666833524001424-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142049972","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 : 2024-08-15DOI: 10.1016/j.fufo.2024.100432
Nicolás Piñeros-Guerrero , Juan Pablo Fernández-Trujillo , Ramón Pamies , Yineth Piñeros-Castro
Starch-based films reinforced with Canna edulis Ker fiber were developed by a reactive extrusion process in which an esterification reaction was generated using maleic anhydride as a modifying agent and glycerin as a plasticizer. A Box-Behnken experimental design and the response surface methodology allowed modeling of the mechanical and physicochemical properties and their subsequent optimization to obtain flexible or rigid materials with different approaches in food packaging. The optimal composition for the rigid and flexible material was 10 and 2 % (w/w) lignocellulosic fibers, 30 and 30 % (w/w) glycerol, and 4 and 4 % (w/w) maleic anhydride, respectively. Glycerol and maleic anhydride were the key variables that influenced the water solubility and water absorption of the materials. The values of the rigid and flexible material properties of elastic modulus, tensile strength, elongation at break, water solubility, and water absorption were 2.58 and 1.51 GPa, 112.04 and 104.56 Mpa, 6.58 and 10.44 %, 21.63 and 21.85 %, and 139.72 and 141.06, respectively.
{"title":"Evaluation and optimization of esterified starch and Canna edulis ker fiber films for food packaging applications","authors":"Nicolás Piñeros-Guerrero , Juan Pablo Fernández-Trujillo , Ramón Pamies , Yineth Piñeros-Castro","doi":"10.1016/j.fufo.2024.100432","DOIUrl":"10.1016/j.fufo.2024.100432","url":null,"abstract":"<div><p>Starch-based films reinforced with <em>Canna edulis</em> Ker fiber were developed by a reactive extrusion process in which an esterification reaction was generated using maleic anhydride as a modifying agent and glycerin as a plasticizer. A Box-Behnken experimental design and the response surface methodology allowed modeling of the mechanical and physicochemical properties and their subsequent optimization to obtain flexible or rigid materials with different approaches in food packaging. The optimal composition for the rigid and flexible material was 10 and 2 % (w/w) lignocellulosic fibers, 30 and 30 % (w/w) glycerol, and 4 and 4 % (w/w) maleic anhydride, respectively. Glycerol and maleic anhydride were the key variables that influenced the water solubility and water absorption of the materials. The values of the rigid and flexible material properties of elastic modulus, tensile strength, elongation at break, water solubility, and water absorption were 2.58 and 1.51 GPa, 112.04 and 104.56 Mpa, 6.58 and 10.44 %, 21.63 and 21.85 %, and 139.72 and 141.06, respectively.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100432"},"PeriodicalIF":7.2,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001382/pdfft?md5=611054789eec7d7ac7317b99a1c2e07f&pid=1-s2.0-S2666833524001382-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142021403","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 : 2024-08-13DOI: 10.1016/j.fufo.2024.100431
Karin Wendin , Kristoffer Stedt , Sophie Steinhagen , Henrik Pavia , Ingrid Undeland
The green seaweed Ulva fenestrata is a future food candidate, however, both compositional, e.g. protein content, and sensory qualities depend on cultivation and harvest conditions. The aim was to explore sensory qualities of, and consumer attitudes to, U. fenestrata derived from three different cultivation conditions and three harvest times. U. fenestrata was cultivated at sea and in two different land-based tank settings, one mimicking seawater and one with added process water from fishing industry to increase protein content. The seaweed was subjected to sensory analysis performed by an analytical sensory panel and a focus group consisting of consumers. The former assessed the seaweed as dried whole blades (9 samples) and as emulsions (9 samples). Consumers assessed whole blades and a vegan spread enriched with powdered U. fenstrata. All seaweed samples were intensely green; had tastes of umami, salt, bitter, and sour; odours and flavours of grass and fresh seaweed; and had a crispy texture. Cultivation in tanks resulted in a crispier texture than sea cultivation (p<0.001). Protein content increased from 14.4% to 21.6% in tank cultivation with process waters, which increased green colour intensity (p<0.007) and decreased intensity of bitterness (p<0.001). Overall, consumers were positive towards seaweeds as foods.
绿色海藻莼菜是未来的候选食品,但其成分(如蛋白质含量)和感官质量都取决于栽培和收获条件。研究的目的是探索三种不同栽培条件和三个收获期的莼菜的感官品质以及消费者对莼菜的态度。U. fenestrata分别在海上和两种不同的陆地水箱中养殖,一种是模拟海水养殖,另一种是添加渔业加工水以增加蛋白质含量。由感官分析小组和消费者组成的焦点小组对海藻进行了感官分析。前者评估了海藻的干燥整片(9 个样本)和乳剂(9 个样本)。消费者则对整片海藻和富含 U. fenstrata 海藻粉的素食涂抹酱进行了评估。所有海藻样品都呈浓绿色;有鲜味、咸味、苦味和酸味;有青草和新鲜海藻的气味和味道;质地松脆。与海上养殖相比,水槽养殖的海藻质地更脆(p<0.001)。用加工水进行水槽栽培时,蛋白质含量从 14.4% 增加到 21.6%,这增加了绿色强度(p<0.007),降低了苦味强度(p<0.001)。总体而言,消费者对海藻食品持积极态度。
{"title":"Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level","authors":"Karin Wendin , Kristoffer Stedt , Sophie Steinhagen , Henrik Pavia , Ingrid Undeland","doi":"10.1016/j.fufo.2024.100431","DOIUrl":"10.1016/j.fufo.2024.100431","url":null,"abstract":"<div><p>The green seaweed <em>Ulva fenestrata</em> is a future food candidate, however, both compositional, e.g. protein content, and sensory qualities depend on cultivation and harvest conditions. The aim was to explore sensory qualities of, and consumer attitudes to, <em>U. fenestrata</em> derived from three different cultivation conditions and three harvest times. <em>U. fenestrata</em> was cultivated at sea and in two different land-based tank settings, one mimicking seawater and one with added process water from fishing industry to increase protein content. The seaweed was subjected to sensory analysis performed by an analytical sensory panel and a focus group consisting of consumers. The former assessed the seaweed as dried whole blades (9 samples) and as emulsions (9 samples). Consumers assessed whole blades and a vegan spread enriched with powdered <em>U. fenstrata</em>. All seaweed samples were intensely green; had tastes of umami, salt, bitter, and sour; odours and flavours of grass and fresh seaweed; and had a crispy texture. Cultivation in tanks resulted in a crispier texture than sea cultivation (p<0.001). Protein content increased from 14.4% to 21.6% in tank cultivation with process waters, which increased green colour intensity (p<0.007) and decreased intensity of bitterness (p<0.001). Overall, consumers were positive towards seaweeds as foods.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100431"},"PeriodicalIF":7.2,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001370/pdfft?md5=ad6f00cccb8ff9c1a50049291b75b9f3&pid=1-s2.0-S2666833524001370-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142006968","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}