Future Foods最新文献_第6页

Addressing postharvest losses in mango: Current challenges and role of packaging-based solutions 解决芒果采后损失：当前的挑战和基于包装的解决方案的作用

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-30 DOI: 10.1016/j.fufo.2025.100896

Subhash V Pawde , Pimonpan Kaewprachu , Passakorn Kingwascharapong , Samart Sai-Ut , Wanli Zhang , Young Hoon Jung , Saroat Rawdkuen

Mango (Mangifera indica L.), one of the world's most commercially valuable tropical fruits, faces significant postharvest losses due to its high perishable nature that extremely impact international supply chains. This review analyzes the scope of postharvest mango losses, presenting current statistics, underlying causes, and economic implications for stakeholders across the value chain. Despite being a vital economic fruit in many regions, postharvest losses in mango record very high in certain markets, primarily due to its climacteric nature, high respiration rate, susceptibility to microbial spoilage, and mechanical damage during handling. The review identifies packaging as a critical intervention point in mitigating these losses, with particular emphasis on novel packaging solutions. A structured analysis of conventional packaging methods discloses significant limitations in controlling microbial proliferation, which represents the predominant cause of quality deterioration and shortened shelf life. The paper then examines novel packaging technologies, with antimicrobial packaging receiving primary focus due to its demonstrated efficacy in inhibiting pathogenic and spoilage microorganisms. Complementary technologies including modified atmosphere packaging, ethylene scavengers, and intelligent packaging systems are assessed as potential synergistic approaches. The review concludes by exploring directions emphasize biodegradable active packaging with natural antimicrobials and digital sensing integration. This review provides a framework for selecting appropriate packaging interventions based on supply chain requirements and commercial viability.

芒果（Mangifera indica L.）是世界上最具商业价值的热带水果之一，由于其高度易腐的性质，它面临着巨大的采后损失，这极大地影响了国际供应链。本文分析了芒果采后损失的范围，介绍了目前的统计数据、潜在原因以及对整个价值链利益相关者的经济影响。尽管芒果在许多地区是一种重要的经济水果，但在某些市场上，芒果的采后损失率很高，这主要是由于它的更年期性质、高呼吸速率、易受微生物腐败和处理过程中的机械损伤。审查确定包装作为一个关键的干预点，在减轻这些损失，特别强调新颖的包装解决方案。对传统包装方法的结构化分析揭示了在控制微生物增殖方面的显着局限性，这是导致质量恶化和保质期缩短的主要原因。然后，本文研究了新的包装技术，抗菌包装由于其在抑制病原微生物和腐败微生物方面的功效而受到主要关注。互补技术包括改性气氛包装、乙烯清除剂和智能包装系统被评估为潜在的协同方法。展望了生物可降解活性包装与天然抗菌剂和数字传感集成的发展方向。本综述为基于供应链要求和商业可行性选择适当的包装干预提供了一个框架。

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引用次数: 0

Optimizing culture conditions for myogenic differentiation of bovine mesenchymal stromal cells 牛间充质间质细胞成肌分化培养条件优化

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-30 DOI: 10.1016/j.fufo.2025.100893

Emma Heyman , Bert Devriendt , Flore De Bondt , Mario Van Poucke , Luc Peelman , Stefaan De Smet , Catharina De Schauwer

Mesenchymal stromal cells (MSCs) are a promising alternative cell source for cultured meat production, but no robust protocols exist for farm animal MSCs to efficiently induce myogenic differentiation. Differentiation efficiency was evaluated under different conditions: normoxia versus hypoxia, with or without 5-Aza-2′-deoxycytidine (5-Aza) for 24 h versus 21 days, horse serum versus fetal bovine serum (FBS), and supplementation with galectin-1 (Gal-1) versus the combination dexamethasone + hydrocortisone. A protocol was established by supplementing 10 µM 5-Aza, 100 nM Gal-1, and 10% FBS in normoxia, as confirmed by increased mRNA levels of MYF5, MYOD1, MRF4 and MYOG, decreased PAX3, increased desmin, tropomyosin, and MyHC protein levels, and formation of myotube-like structures, as indicated by the presence of multinucleated cells. To study breed effects, bovine MSCs from Holstein Friesian (HF) and Belgian Blue (BB) were myogenically differentiated. Differences were observed with MYOG expression and MyHC expression being higher in BB-MSCs, although fusion into multinucleated myotubes was limited. Additionally, immunophenotypic profiles of HF-MSCs and BB-MSCs were assessed before and after myogenic differentiation. Following myogenic differentiation, significant reduction of MSC markers (CD29, CD44, CD90, and CD34) was observed. Our findings lay the foundation for further studies aimed at optimizing myogenic differentiation of MSCs.

间充质间质细胞（MSCs）是一种很有前途的替代细胞来源，用于培养肉类生产，但目前还没有可靠的方案来有效地诱导农场动物间充质间质细胞的肌分化。在不同条件下评估分化效率：常氧与缺氧，加或不加5-Aza-2 ' -脱氧胞苷（5-Aza） 24小时与21天，马血清与胎牛血清（FBS），补充半乳糖凝集素-1 （Gal-1）与地塞米松+氢化可的松联合。通过在常氧条件下补充10µM 5-Aza， 100 nM Gal-1和10% FBS建立了一个方案，证实MYF5， MYOD1， MRF4和MYOG mRNA水平升高，PAX3降低，desmin，原肌球蛋白和MyHC蛋白水平升高，肌管样结构的形成，如多核细胞的存在。为了研究品种效应，我们对荷斯坦白毛牛（HF）和比利时蓝牛（BB）的间充质干细胞进行了肌分化。在BB-MSCs中，MYOG和MyHC的表达差异较高，尽管融合到多核肌管受到限制。此外，我们还对HF-MSCs和BB-MSCs在肌源性分化前后的免疫表型进行了评估。肌原性分化后，观察到MSC标志物（CD29、CD44、CD90和CD34）显著减少。我们的发现为进一步优化MSCs的成肌分化奠定了基础。

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引用次数: 0

Antioxidant peptide from Synechococcus marine microalgae with therapeutic potential against human colon adenocarcinoma 海洋聚珠球菌微藻抗氧化肽，具有治疗人结肠腺癌的潜力

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-30 DOI: 10.1016/j.fufo.2025.100895

Tanatorn Saisavoey , Patamalai Boonserm , Papassara Sangtanoo , Piroonporn Srimongkol , Aphichart Karnchanatat

The research focuses on the peptide AILQSYSAGKTK (AK-12), synthesized from the marine microalga Synechococcus, to determine its antioxidant and apoptotic properties. Antioxidant activity is attributed to residues like tyrosine and glutamic acid, which chelate metal ions and neutralize free radicals. In silico analysis indicates that AK-12 is non-toxic, non-allergenic, and suitable for oral consumption, despite poor intestinal permeability. According to circular dichroism (CD) analysis, AK-12 predominantly adopts a random coil structure. AK-12 reduced Caco-2 cell viability in a dose-dependent manner and lowered intracellular ROS, confirming notable antioxidant activity. Molecular docking analysis indicated that AK-12 exhibits a strong binding affinity for Bcl-2, suggesting its potential to inhibit the protein’s anti-apoptotic functions. Flow cytometry confirmed that AK-12 induced apoptosis in Caco-2 cells dose-dependently. Flow cytometry indicated dose-dependent apoptosis, supported by RT-qPCR results showing upregulation of caspase-8 and caspase-9 mRNA, and a moderate increase in caspase-3. Western blot analysis further substantiated these findings by showing increased expression of Bax, and caspase-9, coupled with reduced Bcl-2 levels, confirming the mitochondrial pathway’s central role in apoptosis induction. These findings suggest that AK-12 has potential as a functional food ingredient for colon cancer treatment due to its dual antioxidant and pro-apoptotic activities.

以海洋微藻聚藻球菌为原料合成肽AILQSYSAGKTK (AK-12)，研究其抗氧化和细胞凋亡特性。抗氧化活性归因于酪氨酸和谷氨酸等残基，它们螯合金属离子并中和自由基。硅分析表明，AK-12无毒，无过敏性，适合口服，尽管肠通透性差。根据圆二色性（CD）分析，AK-12主要采用随机线圈结构。AK-12以剂量依赖性的方式降低Caco-2细胞活力，降低细胞内ROS，证实了显著的抗氧化活性。分子对接分析表明，AK-12对Bcl-2具有较强的结合亲和力，可能抑制该蛋白的抗凋亡功能。流式细胞术证实AK-12诱导Caco-2细胞凋亡呈剂量依赖性。流式细胞术显示细胞凋亡呈剂量依赖性，RT-qPCR结果显示caspase-8和caspase-9 mRNA表达上调，caspase-3 mRNA表达适度升高。Western blot分析进一步证实了这些发现，显示Bax和caspase-9的表达增加，同时Bcl-2水平降低，证实了线粒体途径在诱导细胞凋亡中的核心作用。这些发现表明，由于AK-12具有双重抗氧化和促凋亡活性，它有可能作为一种功能性食品成分用于结肠癌的治疗。

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引用次数: 0

Silver nanoparticles for inactivation and destruction of foodborne pathogens and spoilage microorganisms; mechanisms, efficiency and recent advances 用于灭活和破坏食源性病原体和腐败微生物的银纳米颗粒；机制、效率和最新进展

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-30 DOI: 10.1016/j.fufo.2025.100889

Javad Allahverdy , Seid Mahdi Jafari

Silver nanoparticles (AgNPs) have emerged as potent antimicrobial agents for combating foodborne pathogens and spoilage microorganisms, offering innovative solutions for food safety and preservation. This review explores the mechanisms and efficacy of AgNPs against foodborne microorganisms and further addresses their applications in food systems and the regulatory constraints governing their use in foods and food-contact materials. The synthesis methods of AgNPs, ranging from chemical to green approaches, are also discussed briefly, highlighting their impact on AgNPs properties and antimicrobial efficacy. The antimicrobial mechanisms of AgNPs involve multiple pathways, such as cell membrane disruption, reactive oxygen species (ROS) generation, and interference with cellular processes, which collectively contribute to their broad-spectrum activity. Detailed analyses of AgNPs’ effectiveness against specific foodborne pathogens reveal variations in susceptibility, influenced by microbial type and environmental conditions. Key factors affecting AgNPs’ antimicrobial potential, including size, shape, surface chemistry, and environmental parameters, are evaluated to optimize their application in food systems. Furthermore, the review addresses the toxicity of AgNPs, assessing potential risks to human health and the environment, and emphasizes the need for balanced safety considerations. Finally, this study identifies challenges, e.g., scalability and regulatory hurdles, and proposes future opportunities for enhancing AgNPs application in food safety. This comprehensive overview underscores AgNPs’ potential as a transformative tool in combating microbial contamination while highlighting critical areas for further investigation to ensure safe and sustainable use.

银纳米颗粒（AgNPs）已成为对抗食源性病原体和腐败微生物的有效抗菌剂，为食品安全和保存提供了创新的解决方案。这篇综述探讨了AgNPs对抗食源性微生物的机制和功效，并进一步探讨了它们在食品系统中的应用以及它们在食品和食品接触材料中使用的监管限制。本文还简要介绍了AgNPs的合成方法，从化学方法到绿色方法，重点介绍了它们对AgNPs性能和抗菌效果的影响。AgNPs的抗菌机制涉及多种途径，如细胞膜破坏、活性氧（ROS）的产生和对细胞过程的干扰，这些共同促成了它们的广谱活性。对AgNPs对特定食源性病原体有效性的详细分析揭示了受微生物类型和环境条件影响的易感性变化。研究人员评估了影响AgNPs抗菌潜力的关键因素，包括尺寸、形状、表面化学和环境参数，以优化其在食品系统中的应用。此外，审查还讨论了AgNPs的毒性，评估了其对人类健康和环境的潜在风险，并强调需要兼顾安全考虑。最后，本研究确定了挑战，例如可扩展性和监管障碍，并提出了加强AgNPs在食品安全中的应用的未来机会。这一全面概述强调了AgNPs作为对抗微生物污染的变革性工具的潜力，同时强调了进一步研究以确保安全和可持续使用的关键领域。

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引用次数: 0

Anthocyanin-rich Chinese jujube fruit: A natural source of bioactive compounds and coloring agents for application in nutraceutical foods 富含花青素的红枣果实：用于营养食品的生物活性化合物和着色剂的天然来源

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-30 DOI: 10.1016/j.fufo.2025.100891

Noor Muhammad , Zhiguo Liu , Minsheng Yang , Saiyang Zhang , Lixin Wang , Mengjun Liu

Chinese jujube, a native fruit of China, is gaining recognition for its sensory qualities, nutritious content, and bioactive properties. It is abundant in vitamins, anthocyanins, phenolic compounds, minerals, and dietary fibers, offering numerous health advantages. In this article, we have described an inclusive overview of Chinese jujube fruit, focusing on its high levels of dietary fiber, carbohydrates, vitamins, and phenolic compounds, especially anthocyanins. The evaluation includes various approaches used to measure its antioxidant, antimicrobial, and anti-inflammatory properties, as well as its other bioactivities. Furthermore, the aim and scope of this review were to discuss the properties of jujube that inhibit cell growth, combat obesity, and regulate diabetes. This article also investigates the potential of microencapsulation and hydrogel matrix structures as strategies to address the deterioration of Chinese jujube fruit and the instability of anthocyanins and other bioactive compounds. which currently limit its extensive utilization and commercialization. These methods aid in the development of nutritional supplements and functional jujube-based foods. Recent studies suggest that consistent intake of jujube may be beneficial in preventing and managing health issues such as diabetes, obesity, and cancer. The instability of anthocyanins, which has hampered the development of Chinese jujube food products, can be alleviated by using microencapsulation technology and incorporating it into hydrogels. These approaches enhance the physical and chemical stability of anthocyanins, protect them from heat- and light-induced degradation, extend shelf life, and enable controlled release. Therefore, jujube-derived functional foods and supplements prepared using these techniques could facilitate incorporating these bioactive compounds into daily food.

红枣是中国的一种原生水果，因其感官品质、营养成分和生物活性特性而获得认可。它富含维生素、花青素、酚类化合物、矿物质和膳食纤维，对健康有许多好处。在这篇文章中，我们描述了中国红枣果实的全面概述，重点是其高水平的膳食纤维，碳水化合物，维生素和酚类化合物，特别是花青素。评估包括用于测量其抗氧化、抗菌和抗炎特性以及其他生物活性的各种方法。此外，本综述的目的和范围是讨论红枣抑制细胞生长，对抗肥胖和调节糖尿病的特性。本文还探讨了微胶囊化和水凝胶基质结构作为解决红枣果实变质和花青素等生物活性化合物不稳定的策略的潜力。目前限制了其广泛利用和商业化。这些方法有助于开发营养补充剂和功能性红枣食品。最近的研究表明，持续摄入红枣可能有助于预防和控制糖尿病、肥胖和癌症等健康问题。花青素的不稳定性是制约红枣食品发展的重要因素，利用微胶囊化技术和水凝胶化技术可以缓解花青素的不稳定性。这些方法提高了花青素的物理和化学稳定性，保护它们免受热和光诱导的降解，延长了保质期，并使其能够控制释放。因此，利用这些技术制备的枣源功能性食品和补充剂可以促进将这些生物活性化合物纳入日常食品中。

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引用次数: 0

Willingness to pay for sustainably innovated animal products and plant-based alternative foods – A meta-analysis 愿意为可持续创新的动物产品和植物性替代食品付费——一项荟萃分析

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-30 DOI: 10.1016/j.fufo.2025.100892

Catharina Latka , Samuel Ahado , Tereza Pilarova , Ayat Ullah , Linda Arata , Mirta Casati

Replacing animal-based foods in human diets with innovative alternatives can address concerns regarding health, environmental sustainability and animal welfare. However, whether consumers are willing to pay for such innovations remains unclear.

Here, we review 67 existing studies published between 2010 and 2025 in a systematic way and conduct a quantitative meta-analysis to assess how consumers value food innovations that intend to improve environmental sustainability, animal welfare or human health. We focus on animal-based foods and their innovative alternatives including products made from plants, insects, in laboratory settings or using genetic engineering technologies.

Our findings reveal that willingness to pay (WTP) estimates are highly heterogeneous, product- and context-specific. On average consumers are willing to pay more for innovative alternatives, when they improve animal welfare or environmental sustainability compared to their respective conventional animal products. In contrast, for plant-based options and foods developed in a laboratory or through genetic engineering, consumers require a discount to choose these alternatives over the conventional product.

The higher the level of innovativeness, the less consumers are willing to pay across products. Studies conducted in Europe still show a positive average WTP for the innovative foods, whereas studies from North America or Asia suggest that consumers discount innovative products compared to conventional foods.

Policymaking can leverage these insights to positively influence the perception of innovative products with targeted information treatments and consider subsidies where the WTP for the socially desirable alternative remains low.

用创新的替代品取代人类饮食中的动物性食品可以解决有关健康、环境可持续性和动物福利的问题。然而，消费者是否愿意为这些创新买单仍不清楚。在这里，我们系统地回顾了2010年至2025年间发表的67项现有研究，并进行了定量荟萃分析，以评估消费者如何评价旨在改善环境可持续性、动物福利或人类健康的食品创新。我们专注于动物性食品及其创新替代品，包括由植物、昆虫、实验室环境或使用基因工程技术制成的产品。我们的研究结果表明，支付意愿（WTP）的估计是高度异构的，产品和具体情况。一般来说，消费者愿意为创新的替代品支付更多的钱，当它们改善动物福利或环境可持续性时，与各自的传统动物产品相比。相比之下，对于实验室或通过基因工程开发的植物性食品和食品，消费者在选择这些替代品时需要折扣，而不是传统产品。创新水平越高，消费者越不愿意跨产品付费。在欧洲进行的研究仍然显示创新食品的平均WTP为正，而来自北美或亚洲的研究表明，与传统食品相比，消费者对创新产品的折扣更低。政策制定可以利用这些见解，通过有针对性的信息处理来积极影响对创新产品的看法，并考虑在社会理想替代品的WTP仍然很低的情况下提供补贴。

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引用次数: 0

Fermented mushroom beverages: Exploring probiotic, prebiotic, and synbiotic properties through nanoscience for enhanced health benefits 发酵蘑菇饮料：通过纳米科学探索益生菌、益生元和合成特性，以增强健康益处

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-29 DOI: 10.1016/j.fufo.2025.100890

Olaide Olawunmi Ajibola , Cirilo Nolasco Hipolito , Raymond Thomas

There is growing interest in developing functional foods, particularly prebiotics, probiotics, and synbiotics, that enhance gut-brain health. While fermented milk-based functional foods dominate the market, demand for non-dairy alternatives has risen, prompting investigation of edible mushrooms as fermentation substrates. Synbiotic mushroom beverages demonstrated lactic acid bacteria counts of 9.36 to 10.07 log CFU/mL, lactic acid levels of 0.31% to 0.99%, and pH reductions to 3.24–3.77, reflecting up to 14% increased probiotic viability compared to controls. Sensory scores for color, aroma, taste, and overall acceptance reached moderate levels (2.34–3.53/5). Incorporating nanoscience enabled the addition of functionalized nanoparticles that improved antioxidant activity by 25% and probiotic survival by over 20%. This review provides guidelines for producing nano-engineered fermented mushroom beverages with potential therapeutic benefits, positioning them as promising non-dairy functional foods.

人们对开发功能性食品越来越感兴趣，特别是益生元、益生菌和合成菌，它们可以增强肠道-大脑的健康。虽然以发酵乳为基础的功能性食品在市场上占据主导地位，但对非乳制品替代品的需求也在上升，这促使人们对食用菌作为发酵底物的研究。合成蘑菇饮料显示乳酸菌计数为9.36至10.07 log CFU/mL，乳酸水平为0.31%至0.99%，pH值降至3.24至3.77，与对照组相比，益生菌活力提高了14%。颜色、香气、味道和整体接受度的感官得分达到中等水平（2.34-3.53/5）。结合纳米科学，添加功能化纳米颗粒可将抗氧化活性提高25%，益生菌存活率提高20%以上。这篇综述为生产具有潜在治疗效益的纳米发酵蘑菇饮料提供了指南，并将其定位为有前途的非乳制品功能食品。

引用次数: 0

Kinetic modeling and LC-MS/MS-based evaluation of naringenin in elicited Commiphora wightii (Arnott.) Bhandari callus with computational targeting against Zika virus 柚皮素的动力学建模及LC-MS/ ms评价班达里愈伤组织与计算靶向寨卡病毒

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-24 DOI: 10.1016/j.fufo.2025.100887

Vartika Srivastava, Poonam Patel, Ishan Raval, Haidar Abbas Masi, Chaitanya Joshi, Fenil Patel, Amrutlal Patel

Naringenin, a bioactive flavanone with diverse therapeutic potential, can be sustainably produced through plant cell cultures, offering an alternative to the wild harvesting of endangered species. This study employed Commiphora wightii, a critically endangered medicinal plant native to western India, to develop in vitro callus cultures for enhanced naringenin production. Leaf-derived calluses were established on B5 medium with 1.5 mg/L 2,4-D, and naringenin was identified and quantified by LC-MS/MS, with biomass and metabolite kinetics modelled mathematically. Elicitation using l-phenylalanine and silver nitrate significantly improved yields, with 200 mg/L-phenylalanine producing 3.8 ± 0.31 mg/g—about 190-fold higher than control (0.02 ± 0.002 mg/g)—and the highest specific production rate (qₚ) observed at 100–200 mg/L-phenylalanine and 3 % silver nitrate. Biochemical assays revealed maximum total phenolic content (TPC) (224.54 ± 3.91 µg GAE/g DW) and total flavonoid content (TFC) (535.33 µg RE/g DW) under 50 mg/L-phenylalanine, alongside strong antioxidant activity (lowest IC₅₀ of 1.46 ng/mL at day 21 and 1.14 ng/mL at day 28). Multivariate analyses (heatmap, PLS-DA) confirmed elicitation effects on metabolite profiles. Molecular docking and dynamics simulations demonstrated stable, high-affinity binding of naringenin to Zika virus proteins—Envelope (5JHM), NS3 helicase (5JRZ), and NS5 polymerase (6LD5)—with RMSD values <10 Å and consistent amino acid interactions, suggesting broad-spectrum antiviral potential. These results establish C. wightii callus cultures as a conservation-oriented, high-yield platform for naringenin biosynthesis with promising antiviral applications.

柚皮素是一种具有多种治疗潜力的生物活性黄酮，可以通过植物细胞培养可持续生产，为濒危物种的野生采收提供了一种替代方案。本研究采用原产于印度西部的一种极危药用植物白花Commiphora wightii，培养出体外愈伤组织，以提高柚皮素的产量。在含1.5 mg/L 2,4- d的B5培养基上建立柚皮素愈伤组织，采用LC-MS/MS对柚皮素进行鉴定和定量，建立柚皮素生物量和代谢动力学模型。用l-苯丙氨酸和硝酸银诱导可显著提高产量，200 mg/ l-苯丙氨酸的产率为3.8±0.31 mg/g，比对照（0.02±0.002 mg/g）高出约190倍，并且在100-200 mg/ l-苯丙氨酸和3%硝酸银时的比产率最高（qₚ）。生化分析显示，在50 mg/ l -苯丙氨酸条件下，总酚含量（TPC）（224.54±3.91µg GAE/g DW）和总黄酮含量（TFC）（535.33µg RE/g DW）最大，同时抗氧化活性强（最低IC₅0在第21天为1.46 ng/mL，第28天为1.14 ng/mL）。多变量分析（热图，PLS-DA）证实了诱导对代谢物谱的影响。分子对接和动力学模拟表明，柚皮素与寨卡病毒蛋白-包膜酶（5JHM）、NS3解旋酶（5JRZ）和NS5聚合酶（6LD5）稳定、高亲和力结合，RMSD值为<；10 Å，氨基酸相互作用一致，表明具有广谱抗病毒潜力。这些结果表明，柑橘愈伤组织培养是一种以保存为导向的高产柚皮素生物合成平台，具有良好的抗病毒应用前景。

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引用次数: 0

Characterization and in vitro digestive properties of potato starch gels enhanced with soy protein fiber aggregates 大豆蛋白纤维聚集体增强马铃薯淀粉凝胶的表征及体外消化性能

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-24 DOI: 10.1016/j.fufo.2025.100886

Meiqi Xu , Siqian Chen , Yuge Zhang , Antuan Sun , Huannan Li , Xiaolu Guo , Zhuoqi Wu , Mengyang Chen , Xu Chen , Jie Zhu

In recent years, dysphagia has become increasingly prevalent as a geriatric syndrome, often leading to complications such as malnutrition and esophageal injury. To address this issue, this study developed a novel starch–protein composite gel with low digestibility and high swallowing safety using soy protein fibril aggregates (SPFA) and potato starch (PS). The in vitro digestibility, microstructure, textural, and rheological properties of the composite gel were systematically evaluated. Results showed that increasing SPFA content improved the gel's elasticity, cohesiveness, and chewiness, though it slightly reduced its water-holding capacity. The SPFA enhanced hydrophobic and hydrogen-bonding interactions within the gel matrix, reinforcing its solid-like behavior through a composite network stabilized primarily by electrostatic, hydrophobic, and hydrogen bonding. Notably, the incorporation of 0.2% SPFA significantly reduced rapidly digestible starch content to 76.43% and increased resistant starch to 22.95%, attributed to the reinforced network limiting enzymatic accessibility. These findings demonstrate that the SPFA–PS composite gel possesses desirable anti-digestive properties and a soft texture, showing strong potential as a nutritious and health-oriented food material for populations with dysphagia.

近年来，吞咽困难作为一种老年综合征变得越来越普遍，经常导致营养不良和食管损伤等并发症。为了解决这一问题，本研究以大豆蛋白原纤维聚集体（SPFA）和马铃薯淀粉（PS）为原料，研制了一种低消化率、高吞咽安全性的新型淀粉-蛋白复合凝胶。系统地评价了复合凝胶的体外消化率、微观结构、结构和流变性能。结果表明，SPFA含量的增加提高了凝胶的弹性、黏结性和咀嚼性，但略微降低了其保水能力。SPFA增强了凝胶基质内部的疏水和氢键相互作用，通过主要由静电、疏水和氢键稳定的复合网络增强了其固体状行为。值得注意的是，0.2% SPFA的掺入使快速消化淀粉含量显著降低至76.43%，抗性淀粉含量显著提高至22.95%，这是由于增强的网络限制了酶的可及性。这些结果表明，SPFA-PS复合凝胶具有良好的抗消化性能和柔软的质地，具有作为吞咽困难人群营养和健康导向的食品材料的强大潜力。

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引用次数: 0

Sustainability certification in the digital era: A qualitative analysis of sustainability reports across product categories 数字时代的可持续发展认证：跨产品类别的可持续发展报告的定性分析

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-24 DOI: 10.1016/j.fufo.2025.100881

Meta Leonie Boller , Toni Grabinger , Annikka Zurwehme , Christian Krupitzer

The food industry faces growing pressure to align sustainability goals with the rapid advance of digital technologies. This study explores how digitalization supports and transforms sustainability certification practices across diverse food product categories. Novelty lies in examining the interplay between digital technologies and sustainability reporting intensity, offering insights into how firms communicate and operationalize sustainability commitments. A qualitative content analysis was conducted on the sustainability reports of 21 companies using MAXQDA software, assessing the frequency and depth of reporting on sustainability focus topics and digital tools applied. The study includes multiple food product categories, such as coffee and tea, chocolate, grain products, dairy products, beverages, meat and fish, and tropical fruits. Results show that larger firms and those with higher turnover report more frequently and comprehensively on sustainability and digitalization. Three clusters of companies were identified, each reflecting shared sustainability challenges rather than specific product categories. The findings suggest that the relevance of digital technologies is more closely linked to addressing these cross-cutting sustainability challenges, and that high-value product segments provide the most promising starting points for integrating digital technologies into certification processes.

食品行业面临着越来越大的压力，需要将可持续发展目标与快速发展的数字技术相结合。本研究探讨了数字化如何支持和改变不同食品类别的可持续性认证实践。新颖之处在于研究数字技术与可持续发展报告强度之间的相互作用，为企业如何沟通和实施可持续发展承诺提供了见解。利用MAXQDA软件对21家企业的可持续发展报告进行定性内容分析，评估可持续发展重点主题报告的频率和深度以及使用的数字工具。这项研究包括多种食品类别，如咖啡和茶、巧克力、谷物产品、乳制品、饮料、肉类和鱼类，以及热带水果。结果表明，大公司和高流动率的公司更频繁、更全面地报告可持续性和数字化。确定了三组公司，每组都反映了共同的可持续发展挑战，而不是特定的产品类别。研究结果表明，数字技术的相关性与解决这些跨领域的可持续性挑战更密切相关，高价值产品细分为将数字技术整合到认证过程中提供了最有希望的起点。

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