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Impact of some treatments on improving the nutritional, phytochemical, antioxidant, and techno-functional properties of Jackfruit (Artocarpus heterophyllus) seed flours 一些处理方法对改善菠萝(异叶菠萝)籽粉的营养、植物化学、抗氧化和技术功能特性的影响
IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-23 DOI: 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.

开发富含营养和生物活性化合物的被忽视的当地资源是消除营养不良的一种方法。在世界许多地方,人们食用菠萝籽时都会对其进行处理,以改善其营养和生物特性。本研究旨在通过确定获得具有良好营养特性的菠萝籽粉的最佳处理方法,为消除营养不良做出贡献。为此,菠萝籽被分为四批:第一批被视为对照(未处理),其他批次分别经过烘焙、焯水、浸泡和烹饪。对化学和功能参数进行了评估。结果表明,处理导致蛋白质含量(从 18.11% 降至 15.93%)、脂质含量(从 1.81% 降至 1.15%)显著下降(p <0.05),抗营养物质普遍减少,而碳水化合物含量(从 79.90% 升至 80.42%)有所增加。乙醇提取物中的酚类和类黄酮含量随着处理的不同而显著增加(p < 0.05)。从捕获 2,2-二苯基-1-苦基肼(DPPH)的能力来看,焯过的种子的抗氧化活性最好。浸泡加蒸煮显示出较高的吸水和吸油能力(分别为 24.20 % 和 23.00 %)。焯水和浸泡加蒸煮是获得含有更多潜在健康有益成分的面粉的最佳处理方法。
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引用次数: 0
Comparison of plastic and glass cages on volatile compounds in protein extracted from Protaetia brevitarsis larvae 比较塑料笼和玻璃笼对栉水母幼虫提取的蛋白质中挥发性化合物的影响
IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-23 DOI: 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.

食用昆虫以其高蛋白生产效率而著称,对提高粮食安全至关重要。然而,目前还缺乏标准化的饲养规程,有关笼养材料对昆虫产品成分影响的研究也很有限。本研究调查了在塑料笼和玻璃笼中饲养的鲂幼虫蛋白质的挥发性化合物和加工特性。在塑料笼中饲养的幼虫蛋白质提取物含有 14 种碳氢化合物、4 种酮和 1 种酚。在玻璃笼中饲养的幼虫含有两种酸、七种醇和五种醛。值得注意的是,来自塑料的化合物,如对二甲苯(110.87 μg/mL)和邻二甲苯(37.98 μg/mL),在塑料笼中的提取物中含量明显较高,表明可能接触了塑料。两种饲养条件下的加工特性,包括蛋白质溶解度、pH值、颜色、发泡特性和乳化特性,均无显著差异(P > 0.05)。因此,考虑到塑料衍生挥发性化合物的检测和潜在积累,使用玻璃笼饲养昆虫可能更有利于蛋白质生产。
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引用次数: 0
Seaweed polysaccharides: Sources, structure and biomedical applications with special emphasis on antiviral potentials 海藻多糖:来源、结构和生物医学应用,特别强调抗病毒潜力
IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-22 DOI: 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。
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引用次数: 0
Mopane worm (Gonimbrasia belina)—An exclusive African edible insect as human food—A comprehensive review 莫班虫(Gonimbrasia belina)--作为人类食物的非洲特有食用昆虫--综合评述
IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-22 DOI: 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.

近年来,食用昆虫作为一种可靠的营养来源受到越来越多的关注,并有机会缓解当前全球食物链中存在的一系列问题。它们有能力为小规模种植者和企业家提供经济和生计的可能性。随着全球对可食用昆虫需求的增加,莫帕尼蠕虫有朝一日可能会成为非洲地区以外的重要营养来源。莫帕尼蠕虫作为一种可食用昆虫具有吸引力的因素有很多,例如其营养价值高、对环境影响最小、种植和收获简单,这些因素可能会增加其销售潜力和经济价值。Mopane 蠕虫可提供 58% 的蛋白质、15% 的脂肪、8% 的灰分、8% 的碳水化合物和大量矿物质。预计莫帕尼蠕虫的市场价值为每公斤 2.5-4.0 美元。有效和可持续的大规模饲养、采集、加工和储存方法可以保证产品的安全和质量,同时提高消费者的需求和生产商的盈利前景。莫巴尼蠕虫作为一种可食用昆虫具有令人振奋的潜力,在这些领域开展更多调查和取得更多进展可能有助于充分发挥其作为食物来源的能力。
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引用次数: 0
Protective role of wood hemicelluloses: Enhancing yeast probiotics survival in spray drying and storage 木材半纤维素的保护作用:提高酵母益生菌在喷雾干燥和储存过程中的存活率
IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-19 DOI: 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.

研究了木材半纤维素,特别是半乳葡甘露聚糖(GGM)和葡萄糖醛酸聚糖(GX)在布拉氏酵母菌(SB)喷雾干燥微胶囊中的功效。研究表明,在进料浓度为 15% 和 20%、进气温度为 105°C 和 140°C 的喷雾干燥过程中,GGM 和 GX 能有效保护布拉氏酵母菌,确保其存活率超过 90%,与阿拉伯树胶相当,微胶囊中的存活率均超过 108 cfu/g。然而,当微胶囊分别在 33% 和 75% 相对湿度(22 °C)条件下储存 21 天和 7 天后,GGM 和 GX 无法维持 SB 的存活率。在 4 ℃ 下储存时,GX 比 GGM 更能保护 SB,两个月后对数周期分别减少了 3 和 6。微观结构分析表明,几乎所有的 SB 都被壁材料包裹,许多微胶囊的壁厚为 1 - 2 µm。总之,GX 对稳定的酵母益生菌粉末很有效,可用于开发新的益生菌强化配方,延长其存活时间和稳定性。
{"title":"Protective role of wood hemicelluloses: Enhancing yeast probiotics survival in spray drying and storage","authors":"Thao M. Ho ,&nbsp;Amin Yousefvand ,&nbsp;Heikki Suhonen ,&nbsp;Per E.J. Saris ,&nbsp;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}
引用次数: 0
Enhancing sustainable food innovation through consumer participatory co-creation: A case study on plant-based dietary snack bars in Thailand 通过消费者参与式共同创造加强可持续食品创新:泰国植物膳食零食棒案例研究
IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-17 DOI: 10.1016/j.fufo.2024.100433
Chavis Ketkaew , Rara Dwi Oktaviani , Siraphat Padthar , Ratchanon Leeanansaksiri , Thanapoom Meethonglang , Athro Hanna

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.

素食吧是一种新颖的饮食概念,迎合了人们日益重视健康、寻求有益健康的饮食选择的趋势。然而,在开发新食品时,如果缺乏对顾客的基本洞察,可能会危及食品创新的潜在成功。我们的研究采用了参与式共同创造的方法来调查市场细分和创新素食小吃店的产品特色。我们在泰国的 4 个地点开展了焦点小组讨论,以考察目标细分市场并了解客户的见解。共有 64 名受访者参与了这项研究,他们分别是健身爱好者(32 人)和生活繁忙的上班族(32 人)。这项研究介绍了如何共同创造可持续食品,并为新系列蔬果棒提供了创造性的配料组合,减少了糖分,并通过纤维和益生菌增加了营养。此外,还对气味和口味进行了调整,用天然增味剂掩盖蔬菜香味,并添加异国水果和咸味香料,以满足不同消费者的口味。研究还强调了口感对方便食用的重要性,并制作了环保和信息丰富的包装,以满足消费者对可持续发展和健康的期望。这些研究结果表明,食品行业的产品创新可以满足消费者不断变化的口味和对健康的关注。
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引用次数: 0
Analysis of physicochemical, functional, and antioxidant properties of four different Indian seaweed species 印度四种不同海藻的理化、功能和抗氧化特性分析
IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-15 DOI: 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。
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引用次数: 0
Effects of the consumption of algal biomass versus protein concentrate on postprandial satiety and metabolism 食用海藻生物质和浓缩蛋白质对餐后饱腹感和新陈代谢的影响
IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-15 DOI: 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.

藻类是有前景的营养和可持续蛋白质来源,但人们对藻类作为膳食配料对代谢健康的影响和可接受性知之甚少。这项急性、随机、对照、五向交叉试验从适口性、食欲、饱腹感和代谢反应等方面比较了全海藻生物质及其相应的浓缩蛋白质与大豆浓缩蛋白质。19 名健康的中国男性(21-50 岁,18.5-25.0 kg/m2)按随机顺序食用了添加了 10 克紫菜生物质/浓缩蛋白(NB/NC)、小球藻生物质/浓缩蛋白(CB/CC)或浓缩大豆蛋白对照组(CON)的面条。每隔一段时间采集血液样本以测定生化指标,同时使用问卷和视觉模拟量表(VAS)评估胃肠道耐受性、适口性和食欲。结果表明,富含藻类的膳食具有良好的耐受性,在视觉吸引力和气味方面与大豆相当,NB和CC在回味方面优于大豆(p < 0.05)。各处理之间在葡萄糖、胰岛素、C 肽、食欲/焦虑、血浆胃泌素和 GLP-1 方面没有明显差异。然而,对血清甘油三酯的探索性分析表明,时间 × 治疗效应(p < 0.004)和曲线下增量面积(iAUC0-120,p = 0.0249)存在显著差异。我们的研究结果表明,藻类生物质和浓缩蛋白在适口性、饱腹感和代谢结果方面与大豆浓缩蛋白相当,凸显了它们作为实用、可持续和营养配料的潜力。
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引用次数: 0
Evaluation and optimization of esterified starch and Canna edulis ker fiber films for food packaging applications 评估和优化食品包装应用中的酯化淀粉和 Canna edulis ker 纤维薄膜
IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-15 DOI: 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.

采用反应挤压工艺,以马来酸酐为改性剂,甘油为增塑剂,产生酯化反应,开发出了以淀粉为基材、用坎纳藻柯纤维增强的薄膜。通过盒-贝肯实验设计和响应面方法,可以建立机械和理化特性模型,并对其进行优化,从而获得柔性或刚性材料,用于不同的食品包装。刚性和柔性材料的最佳成分分别为 10%和 2%(重量比)木质纤维素纤维、30%和 30%(重量比)甘油以及 4%和 4%(重量比)马来酸酐。甘油和马来酸酐是影响材料水溶性和吸水性的关键变量。刚性和柔性材料的弹性模量、拉伸强度、断裂伸长率、水溶性和吸水率分别为 2.58 和 1.51 GPa、112.04 和 104.56 Mpa、6.58 和 10.44 %、21.63 和 21.85 %、139.72 和 141.06。
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引用次数: 0
Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level 海莴苣(Ulva fenestrata)的感官和消费方面--收获时间、栽培条件和蛋白质水平的影响
IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-08-13 DOI: 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。
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引用次数: 0
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Future Foods
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