Future Foods最新文献

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.

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.

Traceability is a transparent quality index in almost every supply chain. Especially when it comes to highly perishable products, such as dairy, the need for an effective traceability system is unavoidable due to increased fraudulent products, adulteration, excessive additives, and toxic substances. The dairy industry requires an effective traceability system that ensures visibility and transparency in the supply chain while enhancing safety, quality, and adherence to ethical standards; promotes consumer trust and stakeholder collaborations; optimizes dairy operations for economic benefits; and enables end-to-end tracking and monitoring of processes. By effectively utilizing resources and reducing wastage, the system supports the principal objectives of sustainable development through advancing reliability and constant advancements. This paper offers insights into the recent developments, trends, opportunities, and impacts of traceability implementation in the dairy industry. The theoretical and technological status of traceability was investigated, and the content analysis was used to examine the intervention of digital technologies in dairy traceability and sustainability indicators. The study highlights research indicators in different dairy domains, suggesting potential traceability research pathways. It also discusses past, present, and future aspects of traceability, along with challenges, advancements through digital technologies, and its implications for dairy stakeholders. The findings revealed that implementing an effective traceability system can help attain specific United Nations Sustainable Development Goals (UN SDGs).

This study explored the effects of pre-treatment conditions using hydrochloric acid and citric acid at concentrations of 0.025 M and 0.05 M, on the properties and extractability of gelatin sourced from buffalo bone. The highest yield (6.36 %) and hydroxyproline content (26.98 g/100 g) were obtained from gelatin extracted using 0.025 M HCl pre-treatment (H-1). In comparison, pre-treatment with 0.05 M citric acid (C-2) resulted in the lowest yield (3.79 %) with hydroxyproline content of 12.49 g/100 g. Buffalo bone gelatin had considerably lower moisture content ranging from 7.54 % to 11.92 % than standard bovine gelatin (SBG) (10.91 %) and a pH range of 5.31 to 5.44, indicating it is Type A gelatin. The gelatin that subjected to the pre-treatment by 0.025 M citric acid (C-1) illustrated the highest values for emulsion activity index (EAI), emulsion stability index (ESI), foaming expansion (FE), foaming stability (FS), water holding capacity (WHC), and fat binding capacity (FBC). Fourier Transform Infrared Spectroscopy (FTIR) results indicated a similar secondary structure to SBG explained by the presence of Amide A, B, I, II and III components. Apparent peptides at the α and β regions were observed in the buffalo bone gelatin. Buffalo bone gelatin shows potential as an alternative source of halal gelatin manufacturing.

Chocolates sold in Ghana are stored under different conditions that are suspected to affect their appearance, flavour and texture. Rapid and non-invasive techniques such as near-infrared spectroscopy (NIRS) have been lauded for their reliability and cost-effectiveness that can be very useful for chocolate monitoring. This study developed a rapid and non-destructive method to predict the quality of chocolate obtained from three different sales outlets based on the location and conditions of retail. Data for physicochemical analysis (total color change, total phenolics, free fatty acid, peroxide value, moisture, hardness, and aluminum content) and mold count of chocolate were collected using standard protocols. These data and results obtained from NIRS in the wavelength range 900–1700 nm, were used to develop chemometric models to predict the parameters measured and classified the chocolate samples. Chocolate from the street recorded the highest mold count of 10.00 ± 18.92 cfu/g. Although the physicochemical analysis showed that different retail conditions had no significant effect on the chocolate quality parameters, the NIRS models could classify the chocolates based on retail conditions, with an average recognition and prediction accuracy of 75.41 % and 71.59 %, respectively. The regression model could predict the total color change with R²CV of 0.503 and RMSECV of 4.96 w/w. The findings suggest that NIRS combined with chemometrics could be used to classify chocolate sold under different conditions at different retail locations. However, the models could not predict other physicochemical quality parameters.

Dates are valued as a highly nutritious food with multiple nutraceutical properties. Date fruits are widely consumed, especially in the Middle Eastern regions. Dates are a vital source of readily metabolisable natural sugars, minerals, vitamins, dietary fibre, protein, and other high-value natural antioxidant compounds such as carotenoids and phenolics. Nutritional and nutraceutical composition and properties of dates vary according to variety, origin, fruit maturity level, and post-harvest processing conditions. Dates, like many other fruits, are susceptible to microbial contamination, particularly during improper pre- and post-harvest handling and storage. The prevalence of mycotoxin and bacterial contamination not only spoils the functional food quality of dates nevertheless it poses potential adverse effects on human health. With increased interest in the health benefits of dates, there is a greater need to examine and understand potential microbiological safety issues linked with commercial dates. The main goal of this review is to present comprehensive and most up-to-date scientific findings about the high-value components profile, nutritional and nutraceutical qualities, and microbiological safety of various types of dates consumed around the world. Furthermore, the study urges innovative mitigation strategies to combat microbial contamination while maintaining the safety and quality of dates supplied and consumed as part of the food chain.

Minerals are essential to our diet. They affect nerve and muscle function, build materials for our bones, and regulate the body's water balance. The bioaccessibility and bioavailability of cereal minerals depend upon various aspects, such as plant cell wall configuration, storage chemical form of a mineral, plant tissue localization, and processing conditions. Fortification of minerals is done through classical methods and agro-biotechnological techniques to combat micronutrient deficiencies and improve bioavailability. The recent innovative approaches (chelation and encapsulation) overwhelm issues associated with classical fortification methods, specifically those influencing bioavailability and organoleptic properties. Food processing techniques, such as fermenting, soaking, cooking, and germination, significantly improved mineral bioavailability by reducing phytic acid and other antinutritional factors. Minerals, particularly micro-ones, are lost irreversibly during food processing, and their losses can be reduced by changing the processing strategies. The current review explores minerals in cereals, their bioaccessibility, bioavailability, fortification strategies, the impact of food processing on bioavailability, and their therapeutic potential.

Insects serve as alternative protein sources for humans. While entomophagy, the practice of eating insects, has deep historical roots in some regions, it remains less common in Benin. Understanding perceptions and determinants of entomophagy can guide actions for promoting the consumption of edible insects. The present study aimed to assess local perceptions of consuming edible insects and the drivers of their adoption. An ethnozoological study using interviews was conducted with 450 individuals from rural and peri‑urban areas in Benin's humid and semi-arid zones. Data were analyzed using descriptive statistics, univariate inference, and classification models. Findings showed greater acceptance of insects’ consumption in the semi-arid zone (33.56 %) than in the humid zone (23.11 %) and in rural areas (33.11 %) than in peri‑urban areas (23.56 %). Edible insects’ consumption was also higher in rural areas (34.22 %) than in peri‑urban areas (27.11 %), with no significant difference between biogeographical zones. Gender, age, and biogeographical zones were key determinants of local perceptions regarding the consumption of edible insects. Furthermore, factors influencing the decision to adopt the consumption of edible insects included perceptions of their nutritional value, gender, duration of residence, and geographical location. These factors can inform awareness raising about the usefulness of edible insects in promoting their consumption.

The comparison of the Sanim (SN) and Srithong (ST) varieties of the farmed apple snail Pomacea canaliculata as an alternative protein source has shown that ST contained more hydroxyproline and possessed a greater firmness than SN. Nevertheless, both varieties yielded similar protein contents of 20.90–23.07 % and exhibited similar texture, color, cooking yields and cooking losses after cooking. Good palatability with high liking score was obtained from both snail meat samples, particularly color, texture, and overall attributes. Snail meats possessed good nutritive value with an amount of protein and low fat content, whereas SN contained higher protein and total energy(P < 0.05). Other nutritionally useful chemicals (such as calcium, sodium, iron, vitamins B1 and B2) are present. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results discovered that myosin heavy chain, paramyosin, and actin were the prevalent protein components. Differences in nitrogen content distribution were observed between SN and ST, in which alkaline-soluble protein was the major fraction. Amino acid composition and fatty acid content varied regarding snail varieties with a large amount of essential amino acids and good source of MUFA and PUFA. Therefore, both farmed SN and ST snails could be an effective alternative protein source with a significant amount of nutritive value.

Consumer attitudes and acceptance of emerging technologies in the food sector, as well as their application, are determining factors for their successful implementation. In this study, a survey was conducted in order to better know and understand the perception, motivation and consumption associated with fortified foods and 3DPF (3-Dimensional Printing Food). Key points such as food neophobia and factors involved in the opinion forming process towards 3DPF were included in the questionnaire (namely, perceived benefits, willingness to consume, food engagement, preference for familiar foods and affinity with digital tools). The results showed that the gender influences the knowledge in 3D printing as a technology and that 51.6 % of consumers are willing to try 3DPF. Consumers who want healthy food adapted to their needs are also more receptive to foods produced on 3D printers. 54.1 % of consumers indicate that if 3DPF were nutritionally richer than an equal and/or existing product on the market, they would be willing to buy it. Respondents also mentioned fruit and vegetable by-products and fish with no commercial value as the most suitable raw materials for 3D printing. Thus, it can be concluded that there is a clear motivation to try 3DPF, providing an opportunity for their inclusion in the future food chain.