Future Foods最新文献_第7页

Enzyme-loaded thermoplastic starch films incorporating papain and bromelain for active meat tenderization 含木瓜蛋白酶和菠萝蛋白酶的热塑性淀粉膜，用于活性肉的嫩化

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-11-24 DOI: 10.1016/j.fufo.2025.100855

Phatthranit Klinmalai , Jenjira Leelapatarapun , Phanwipa Wongphan , Nathdanai Harnkarnsujarit

Incorporating proteolytic enzymes into thermoplastic starch (TPS)-based biopolymers presents a novel strategy for developing active packaging films capable of enhancing meat tenderness. However, preserving enzyme activity during high-temperature extrusion remains a major challenge. This study developed cassava TPS/poly (butylene adipate-co-terephthalate) (PBAT) films incorporating papain and bromelain at 10 %, 20 %, and 30 % (w/w) using a continuous extrusion process optimized to minimize thermal degradation. The films retained significant enzymatic activity, improving meat tenderness by up to sixfold, with hardness reduced from 4.20 ± 0.29 N (fresh meat) to 0.65 ± 0.07 N (10 % papain) and 1.10 ± 0.26 N (10 % bromelain) after 1 h of aging. FTIR spectra showed band shifts from 3323 cm⁻¹ to 3338 cm⁻¹ (papain) and 3329 cm⁻¹ (bromelain), confirming enzyme–polymer hydrogen-bond interactions. Dynamic mechanical thermal analysis (DMTA) revealed that papain decreased rigidity through plasticization, whereas bromelain increased the glass transition temperature due to network reinforcement. The water vapor permeability decreased from 5.49 ± 0.30 g·mm/m²·day·KPa (control) to 3.06 ± 0.16 g·mm/m²·day·KPa (30 % papain), while oxygen permeability increased from 4.71 ± 1.43 to 13.95 ± 0.57 cm³·mm/m²·day·KPa, indicating modified gas transport behavior. Films with 10 % enzyme loading exhibited the best balance between enzyme activity, barrier properties, and structural integrity. These findings demonstrate that enzyme-active TPS/PBAT films are promising for scalable, bio-based packaging applications that improve meat tenderness and quality during storage.

将蛋白水解酶加入到热塑性淀粉（TPS）基生物聚合物中，为开发能够提高肉类嫩度的活性包装膜提供了一种新的策略。然而，在高温挤压过程中保持酶的活性仍然是一个主要的挑战。本研究采用优化的连续挤出工艺制备了木薯TPS/聚己二酸丁二酯-对苯二甲酸酯（PBAT）薄膜，其中木瓜蛋白酶和菠萝蛋白酶的含量分别为10%、20%和30% （w/w）。发酵1 h后，膜的硬度从4.20±0.29 N（鲜肉）降至0.65±0.07 N（10%木瓜蛋白酶）和1.10±0.26 N（10%菠萝蛋白酶）。FTIR光谱显示，从3323 cm⁻¹到3338 cm⁻¹（木瓜蛋白酶）和3329 cm⁻¹（菠萝蛋白酶），证实了酶-聚合物氢键的相互作用。动态机械热分析（DMTA）表明，木瓜蛋白酶通过塑化作用降低了材料的刚性，而菠萝蛋白酶通过网状强化作用提高了材料的玻璃化转变温度。水蒸气渗透率由对照组（5.49±0.30 g·mm/m²·day·KPa）降至3.06±0.16 g·mm/m²·day·KPa（30%木瓜蛋白酶），氧渗透率由4.71±1.43 cm³·mm/m²·day·KPa上升至13.95±0.57 cm³·mm/m²·day·KPa，表明气体输送行为发生了改变。酶载量为10%的膜在酶活性、屏障性能和结构完整性之间表现出最好的平衡。这些发现表明，酶活性TPS/PBAT薄膜有望用于可扩展的生物基包装应用，以改善肉类在储存期间的嫩度和质量。

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引用次数: 0

Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides 对食品工业剩余进行生物加工，以获得富含生物活性肽的新型食品配料

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-10-09 DOI: 10.1016/j.fufo.2025.100781

Federica Violetta Conti , Elisabetta Trossolo , Pasquale Filannino , Rosalba Lanciotti , Francesca Patrignani , Margherita D’Alessandro , Marco Gobbetti , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Michela Verni

The food processing industries are responsible for the generation of substantial quantities of protein-rich waste and by-products posing significant environmental and economic challenges. However, their valorization through enzymatic hydrolysis, to produce biologically active peptides, offers a sustainable, circular approach with potential applications in novel functional foods.

In this study, aiming at releasing bioactive peptides, several food grade carbohydrases and proteases, alone or in combination, were used to treat brewers' spent grain (BSG), wasted bread (WB), soy okara (SOK), grape pomace (GP), and wine lees (WL). The results demonstrated that, due to their strong endopeptidase activity, Alcalase® and Neutrase® significantly enhanced peptide content in BSG, WB, and SOK, with increases reaching up to 22-fold, while Veron PS exhibited comparatively weaker effects. The radical scavenging activity markedly improved, particularly in WB after treatment with Alcalase® (up to 150 %). Whereas other residues were found to have higher (up to +20 %) antihypertensive activity compared to untreated samples. UHPLC/HR-MS² in conjunction with in silico tools led to the identification of numerous peptide sequences that possess significant antioxidant and antihypertensive properties. Moreover, short epitopes (e.g., PFP, PPP, PLL, GLFL), typical of bioactive peptides, were recurrently identified.

As proof-of-concept, the enzymatically treated ingredients exhibiting the highest bioactivity were incorporated into a novel functional food prototype, a “granola”, with a nutritionally relevant profile, rich in fibres and protein, and potential multi-faceted health benefits, since the antioxidant and ACE-inhibitory properties were retained after baking.

食品加工业产生了大量富含蛋白质的废物和副产品，对环境和经济构成了重大挑战。然而，它们通过酶水解产生生物活性肽，提供了一种可持续的循环方法，在新型功能食品中具有潜在的应用前景。本研究以释放生物活性肽为目的，利用几种食品级糖酶和蛋白酶单独或联合处理啤酒酿造者的废粮（BSG）、废面包（WB）、大豆渣（SOK）、葡萄渣（GP）和酒糟（WL）。结果表明，由于Alcalase®和Neutrase®具有较强的内肽酶活性，它们显著提高了BSG、WB和SOK的肽含量，增加幅度可达22倍，而Veron PS的作用相对较弱。Alcalase®治疗后，自由基清除活性显著提高，特别是在WB中（高达150%）。而与未处理的样品相比，发现其他残留物具有更高的抗高血压活性（高达+ 20%）。UHPLC/HR-MS2结合硅工具鉴定了许多具有显著抗氧化和抗高血压特性的肽序列。此外，短表位（如PFP， PPP， PLL， GLFL），典型的生物活性肽，被反复鉴定。作为概念验证，经酶处理的成分表现出最高的生物活性，被纳入一种新的功能性食品原型，即“格兰诺拉麦片”，具有营养相关的特征，富含纤维和蛋白质，并具有潜在的多方面的健康益处，因为烘焙后保留了抗氧化和ace抑制特性。

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引用次数: 0

Impact of high moisture extrusion and in vivo mastication on in vitro protein digestibility of meat analogs made from pea protein isolate 高水分挤压和体内咀嚼对豌豆分离蛋白肉类似物体外蛋白质消化率的影响

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-10-09 DOI: 10.1016/j.fufo.2025.100783

Jenni Lappi, Ulla Holopainen-Mantila, Nesli Sozer

It has been unclear whether varying high moisture extrusion (HME) melt temperatures would differentiate protein digestibility of meat analogs made purely from pea protein isolate (PPI). This study examined whether the in vitro protein digestibility of three meat analogs made from PPI by HME at different temperatures, and a mildly baked PPI sample, differs from that of an animal protein -based counterpart (cooked chicken meat). Additionally, food microstructure, the impact of mastication in place of in vitro oral phase and consequent bolus properties were investigated. The degree of protein hydrolysis (DH %) was assessed after using the standardized, static in vitro upper intestinal digestion model (INFOGEST). The results show that the structure of the PPI analogs extruded at 125°C and 140°C resembled the fibrous structure of chicken meat, whereas the analog extruded at 90°C and the baked sample lacked this meat-like structure. All PPI-based samples had similar DH % to chicken meat. Differences in the measured properties – the shapes, sizes, and numbers of particles – in the masticated PPI-based boluses did not differentiate in vitro protein digestibility. Interestingly, the masticated chicken bolus showed a slightly lower DH % (p=0.05) than chicken subjected to the in vitro oral phase, but this cannot be explained by the measured bolus properties. As a conclusion, despite differences in food microstructure and bolus properties, protein digestibility was similar between cooked chicken and PPI-based meat analogs extruded in temperatures of 90–140 °C.

目前还不清楚不同的高水分挤压（HME）熔融温度是否会区分纯由豌豆分离蛋白（PPI）制成的肉类类似物的蛋白质消化率。本研究考察了HME制备的三种由PPI制成的肉类似物在不同温度下的体外蛋白质消化率，以及轻度烘烤的PPI样品，是否与动物蛋白为基础的对应物（煮熟的鸡肉）不同。此外，还研究了食物微观结构、咀嚼对体外口服期的影响以及由此产生的丸剂性能。采用标准化、静态体外上肠消化模型（INFOGEST）评价蛋白水解度（DH %）。结果表明，125°C和140°C挤压的PPI类似物的结构与鸡肉的纤维结构相似，而90°C挤压的类似物和烘烤的样品则缺乏这种类似肉的结构。所有基于ppi的样品的DH %与鸡肉相似。在咀嚼过的以ppi为基础的丸剂中，测量的性质（形状、大小和颗粒数量）的差异并没有区分体外蛋白质消化率。有趣的是，咀嚼后的鸡丸的DH %略低于体外口服期的鸡丸（p=0.05），但这并不能用测定的丸剂性能来解释。综上所述，尽管在食物微观结构和丸剂性质上存在差异，但在90-140℃挤压条件下，煮熟的鸡肉和基于ppi的肉类类似物的蛋白质消化率相似。

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引用次数: 0

Predicting consumer interest in insect-based foods: The importance of integrating implicit measurements 预测消费者对昆虫食品的兴趣：整合隐式测量的重要性

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-10-06 DOI: 10.1016/j.fufo.2025.100780

Thomas A. Brunner , Hong Nhi Künzi , Thanh Mai Ha , Minh Hai Ngo , Thi Lam Bui , Anh Duc Nguyen , Nhu Thinh Le , Bárbara Franco Lucas

Entomophagy—the consumption of insects—offers a sustainable and healthy alternative protein source. However, psychological barriers, cultural norms and food neophobia hinder its adoption in Western societies.

This study explores explicit and implicit factors that potentially predict interest in insect-based foods among young adults in Switzerland. Combining sensory engagement through a tasting session with informational interventions and evaluating implicit associations as well as emotions provides a holistic perspective on consumer acceptance of entomophagy. A total of 188 students and employees from a Swiss university were randomly assigned to one of four information groups – nutritional, environmental, taste-focused or control. While tasting an insect-based protein bar, their sensory and emotional responses were measured. Implicit attitudes were assessed using the Single Category Implicit Association Test. Multiple linear regression was performed to identify the key predictors influencing consumer interest in insect-based foods.

Several factors were found to significantly predict interest. Green consumption values (prioritising environmental protection in purchasing decisions) and a positive emotional as well as sensory evaluation of the insect bar were the strongest predictors, followed by lower food neophobia and a less negative implicit association. The provision of information did not prove to be a significant predictor, which emphasises the limitations of short-term information interventions.

These results emphasise the importance of sensory and emotional involvement during tasting experiences, as well as the importance of considering implicit attitudes when investigating a sensitive topic, such as entomophagy.

食虫——食用昆虫——提供了一种可持续的、健康的替代蛋白质来源。然而，心理障碍、文化规范和对新食物的恐惧阻碍了它在西方社会的普及。这项研究探讨了可能预测瑞士年轻人对昆虫食品感兴趣的显性和隐性因素。通过品尝环节将感官参与与信息干预相结合，并评估内隐联想和情感，可以全面了解消费者对食虫行为的接受程度。来自瑞士一所大学的188名学生和员工被随机分配到四个信息组——营养组、环境组、味觉组和对照组。在品尝昆虫蛋白棒时，研究人员测量了他们的感官和情绪反应。内隐态度采用单类别内隐联想测验进行评估。采用多元线性回归来确定影响消费者对昆虫食品兴趣的关键预测因素。有几个因素可以显著预测兴趣。绿色消费价值观（在购买决策中优先考虑环境保护）和对昆虫棒的积极情感和感官评价是最强的预测因子，其次是较低的新食物恐惧症和较少的消极内隐联想。提供信息并未被证明是一个重要的预测因素，这强调了短期信息干预的局限性。这些结果强调了品尝过程中感官和情感参与的重要性，以及在调查敏感话题（如食虫）时考虑隐性态度的重要性。

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引用次数: 0

Exploring the effect of roasting and ultrasound treatment on the emulsifying properties and oxidative stability of flaxseed gum-stabilized oil-in-water emulsions 探讨了焙烧和超声处理对亚麻籽胶稳定水包油乳剂乳化性能和氧化稳定性的影响

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-10-01 DOI: 10.1016/j.fufo.2025.100777

El Mehdi Raoui , Milad Hadidi , Jose L. Toca-Herrera , Alexander Einschütz Lopez , Guruprakash Subbiahdoss , Herwig Peterlik , Marc Pignitter

The current study investigated the effects of microwave roasting of flaxseed, combined with ultrasound-assisted emulsification as a dual-modality approach to enhance the techno-functionality of flaxseed gum as a natural emulsifier. The interfacial microstructure of flaxseed gum was characterised using atomic force microscopy (AFM) while the oil-water interface of flaxseed gum was examined by cryo-scanning electron microscopy (cryo-SEM). In addition, the internal structure of the emulsions was analysed using small-angle X-ray scattering (SAXS). The findings indicated that gum from roasted flaxseed had a notable impact on reducing the tension (6.42 mN/m) in the oil-water interface in comparison to lecithin (control) (17.44 mN/m). The emulsion stabilized by gum from roasted flaxseed using ultrasound-assisted emulsification (RS) led to a significant reduction in droplet size from 1.684 μm for emulsion stabilized by gum from non-roasted flaxseed without ultrasound-assisted emulsification (E) to 0.279 μm for RS and a high absolute surface charge value of 58.84 mV (p < 0.05) in comparison to E with an absolute value of 38.99 mV (p < 0.05). Emulsion stabilized by gum from non-roasted flaxseed using ultrasound-assisted emulsification (ES) and RS exhibited a heterogeneous microstructure with dense and clustered networks as shown from cryo-SEM. The physicochemical shelf-life test demonstrated that RS exhibited sedimentation stability and delayed lipid oxidation compared to other emulsions after one month of storage at +4°C. These findings suggest that ultrasound emulsification combined with microwave roasting of flaxseed prior to gum extraction can enhance the emulsifying properties and oxidative stability in oil-in-water emulsions for food applications.

研究了微波焙烧与超声辅助乳化相结合的双模态方法，以提高亚麻籽胶作为天然乳化剂的技术功能性。采用原子力显微镜（AFM）对亚麻籽胶的界面微观结构进行了表征，并用冷冻扫描电镜（cro - sem）对其油水界面进行了表征。此外，利用小角x射线散射（SAXS）分析了乳剂的内部结构。结果表明，与卵磷脂（17.44 mN/m）相比，烤亚麻籽胶对降低油水界面张力（6.42 mN/m）有显著影响。经超声辅助乳化（RS）稳定的亚麻籽胶乳液的液滴尺寸显著减小，从未经超声辅助乳化(E)的1.684 μm降至0.279 μm，绝对表面电荷值高达58.84 mV (p < 0.05)，而E的绝对表面电荷值为38.99 mV （p < 0.05）。经超声辅助乳化（ES）和RS稳定的未烤亚麻籽胶乳液在低温扫描电镜（cro - sem）上表现出致密和簇状网络的非均质微观结构。物理化学保质期测试表明，在+4°C下储存一个月后，与其他乳剂相比，RS具有沉淀稳定性和延迟脂质氧化。研究结果表明，超声乳化与微波焙烧相结合，可提高食品用水包油乳剂的乳化性能和氧化稳定性。

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引用次数: 0

Microstructure dynamics-texture relationships in plant protein-fortified puffed snacks: Insights into gas-assisted extrusion cooking 植物蛋白强化膨化零食的微观结构动态-纹理关系：对气体辅助挤压烹饪的见解

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-10-01 DOI: 10.1016/j.fufo.2025.100778

Siwen Luo , Jitendra Paliwal , Filiz Koksel

Microstructure is critical to an appealing texture, with expansion dynamics playing central roles in shaping extrudate cellular structure. Nitrogen gas-assisted extrusion has emerged as a novel sustainable technique for enhancing the quality of high-protein extruded snacks. Yet, it has not been comprehensively studied, particularly its effects across varying protein levels. In light of this gap, the microstructure of extrudates produced by varying nitrogen gas injection pressures and a broad range of protein content was systematically quantified using X-ray microtomography. Moreover, the correlations among extrudate expansion dynamics, microstructure, and physical properties were examined. Overall, radial expansion promoted cell growth, resulting in extrudates with bigger cells, thicker cell walls and less uniform cell structure. A significant positive correlation was observed between extrudate hardness and maximum cell wall thickness (r = 0.55, p < 0.05). Additionally, cell size significantly correlated positively with crunchiness (r = 0.64, p < 0.05) and crispness (r = 0.80, p < 0.001). The beneficial effects of nitrogen gas injection were most pronounced at 50 % protein, characterized by reduced density, cell wall thickness, hardness, and enhanced microstructure uniformity. Findings highlighted nitrogen gas-assisted extrusion as a potentially novel sustainable way for producing appealing high-protein snacks, offering more nutritious plant-based food options.

微观结构对吸引人的纹理至关重要，膨胀动力学在塑造挤出物的细胞结构中起着核心作用。氮气辅助挤压已成为提高高蛋白挤压零食质量的一种新型可持续技术。然而，它还没有得到全面的研究，特别是它对不同蛋白质水平的影响。鉴于这一差距，利用x射线显微断层扫描系统地量化了不同氮气注入压力和大范围蛋白质含量产生的挤出物的微观结构。此外，还研究了挤出物的膨胀动力学、微观结构和物理性能之间的关系。总体而言，径向膨胀促进细胞生长，导致挤压物细胞更大，细胞壁更厚，细胞结构不均匀。挤出物硬度与最大细胞壁厚度呈显著正相关（r = 0.55, p < 0.05）。此外，细胞大小与脆度（r = 0.64, p < 0.05）和脆度（r = 0.80, p < 0.001）呈显著正相关。当蛋白质含量达到50%时，氮气注入的有益效果最为明显，其特征是密度、细胞壁厚度、硬度降低，微观结构均匀性增强。研究结果强调，氮气辅助挤压是一种潜在的新型可持续方式，可以生产有吸引力的高蛋白零食，提供更有营养的植物性食物选择。

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引用次数: 0

Impact of oat pretreatment on okara composition and its upcycling using a filamentous fungus for food applications: A biorefinery approach 燕麦预处理对okara成分的影响及其在食品应用中的丝状真菌升级利用：一种生物精炼方法

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-09-27 DOI: 10.1016/j.fufo.2025.100775

Neda Rousta , Steven Wainaina , Eva Wen Huey Lin , Nawal Iman , Coralie Hellwig , Mohammad J. Taherzadeh

Oat milk production generates a substantial amount of a byproduct, named oat okara, which holds promise in advancing circular economy practices in the food industry when upcycled into food products or ingredients. In this study, filamentous fungus, Rhizopus oligosporus was employed to enhance nutritional properties, including a reduction of antinutritional factors. The fermented oat okara food product showed a modest increase in protein content, improvement in amino acid profiles, and reduction in phytic acid and saturated fatty acids relative to raw okara. In the second phase of the study, oat okara was produced through various enzymatic (α-amylase) and acidic (HCl, H₃PO₄) pretreatments to assess their impact on okara composition. The results demonstrated substantial starch reduction, especially under high enzyme load, and notable increase in protein and fiber contents. Overall, the results underscored that controlling processing parameters—particularly enzyme dosage and acid type—can significantly alter oat okara’s nutritional and functional properties, making it more suitable for incorporation into functional food products.

燕麦奶的生产产生了大量的副产品，称为燕麦okara，当它被升级为食品或配料时，有望推动食品行业的循环经济实践。在本研究中，采用丝状真菌，少孢根霉来提高营养特性，包括减少抗营养因子。发酵后的燕麦okara食品与生的okara相比，蛋白质含量有所增加，氨基酸谱有所改善，植酸和饱和脂肪酸有所减少。在第二阶段的研究中，通过不同的酶（α-淀粉酶）和酸性（HCl, H₃PO₄）预处理来生产燕麦kara，以评估它们对kara成分的影响。结果表明，淀粉含量显著降低，特别是在高酶负荷下，蛋白质和纤维含量显著增加。总之，研究结果强调，控制加工参数，特别是酶的用量和酸的类型，可以显著改变燕麦的营养和功能特性，使其更适合加入到功能食品中。

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引用次数: 0

Harnessing microalgae for protein production: advances, functional properties, and industrial potential 利用微藻生产蛋白质：进展、功能特性和工业潜力

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-09-27 DOI: 10.1016/j.fufo.2025.100776

Jie Zheng , Jiaman Geng , Jiaxin Li , Dongyu Li , Shufang Yang , Xue Lu , Jin Liu , Chengrong Zhang , Han Sun

The escalating global population and rising demand for sustainable protein sources necessitate alternative solutions beyond traditional livestock and crop-based proteins. Microalgae have emerged as a promising protein source due to their high protein content (30–55 % dry weight), superior amino acid composition, and environmental benefits. Unlike conventional protein sources, microalgae can be cultivated on non-arable land using seawater, minimizing resource competition and reducing carbon emissions. Additionally, microalgal proteins exhibit promising functional properties, such as emulsification, foaming, and gelation, which have been demonstrated in selected species and highlight their potential in diverse food applications. Advances in microalgal cultivation strategies, such as mixotrophic and heterotrophic modes, have significantly improved protein yield. Moreover, biotechnological enhancements, including metabolic engineering and bioreactor optimization, have further increased their commercial viability. The sensory limitations can be alleviated through depigmentation, deodorization, and formulation strategies, thereby improving the food applicability of microalgal proteins. However, challenges such as high production costs and scalability barriers hinder large-scale adoption. Unlocking the microalgal potential as an alternative protein source will require advancements in cultivation efficiency, extraction methods, and cost reduction strategies. This review explores recent progress and emerging approaches to harnessing microalgal proteins for sustainable food and biotechnology applications.

全球人口不断增加，对可持续蛋白质来源的需求不断增加，需要传统牲畜和作物蛋白质以外的替代解决方案。由于其高蛋白质含量（30 - 55%干重）、优越的氨基酸组成和环境效益，微藻已成为一种有前途的蛋白质来源。与传统的蛋白质来源不同，微藻可以利用海水在非耕地上种植，最大限度地减少资源竞争，减少碳排放。此外，微藻蛋白表现出有前途的功能特性，如乳化、发泡和凝胶，这些特性已在选定的物种中得到证实，并突出了它们在各种食品应用中的潜力。微藻培养策略的进展，如混合营养和异养模式，显著提高了蛋白质产量。此外，生物技术的改进，包括代谢工程和生物反应器优化，进一步提高了它们的商业可行性。通过脱色、脱臭和配方策略可以缓解感官限制，从而提高微藻蛋白的食品适用性。然而，诸如高生产成本和可扩展性障碍等挑战阻碍了大规模采用。释放微藻作为替代蛋白质来源的潜力将需要在培养效率、提取方法和降低成本策略方面取得进步。本文综述了利用微藻蛋白进行可持续食品和生物技术应用的最新进展和新方法。

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引用次数: 0

Potential impacts of carbon pricing on vegetable cold chains 碳定价对蔬菜冷链的潜在影响

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-09-24 DOI: 10.1016/j.fufo.2025.100771

Oluwadara Alegbeleye , Girma T. Kassie , Adama Ndour , Muluken Elias Adamseged , Aruni Athukorala

The urgent need to address climate change has prompted growing interest in carbon pricing mechanisms as tools for reducing emissions in food systems. This review explores how carbon pricing may affect vegetable cold chains, which rely on energy-intensive, temperature-controlled networks essential for preserving produce quality and limiting food loss. While carbon pricing can serve as an incentive for adopting energy-efficient technologies, renewable energy, and sustainable logistics practices, its implementation can also trigger adverse consequences. These include increased operational costs, potential disruptions to supply chains, food affordability challenges, and public health concerns, particularly for vulnerable populations. Drawing on global evidence, this paper discusses both the enabling conditions for carbon pricing (when applied to vegetable cold chains or relevant stages within them) to deliver environmental benefits and the risks of socio-economic trade-offs, including potential impacts on labour, equity, and food security. Mitigation strategies, such as revenue recycling, targeted subsidies, and hybrid policy designs, are also discussed. Overall, the paper emphasizes the need for carefully designed carbon pricing mechanisms tailored to the structure of vegetable cold chains to ensure a just and effective transition to low-carbon food systems.

应对气候变化的迫切需要促使人们越来越关注将碳定价机制作为减少粮食系统排放的工具。这篇综述探讨了碳定价如何影响蔬菜冷链，蔬菜冷链依赖于能源密集型、温控网络，对保持农产品质量和限制粮食损失至关重要。虽然碳定价可以激励采用节能技术、可再生能源和可持续物流实践，但其实施也可能引发不利后果。这些挑战包括运营成本增加、供应链可能中断、粮食可负担性挑战以及公共卫生问题，特别是对弱势群体而言。根据全球证据，本文讨论了碳定价（应用于蔬菜冷链或其相关阶段时）实现环境效益的有利条件，以及社会经济权衡的风险，包括对劳动力、公平和粮食安全的潜在影响。还讨论了缓解战略，如收入回收、有针对性的补贴和混合政策设计。总体而言，本文强调需要精心设计适合蔬菜冷链结构的碳定价机制，以确保公平有效地向低碳食品系统过渡。

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引用次数: 0

Influence of bioactive peptides from fermented red lentil protein isolate on gut microbiota: A dynamic in vitro investigation 红豆分离蛋白发酵生物活性肽对肠道菌群影响的动态体外研究

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-09-24 DOI: 10.1016/j.fufo.2025.100772

Federica Mastrolonardo , Stefano Tonini , Lena Granehäll , Andrea Polo , Emanuele Zannini , Marco Gobbetti , Raffaella Di Cagno , Olga Nikoloudaki

Lentils are recognized as sustainable alternative protein sources due to their favorable nutritional and functional profiles. This study evaluated the protein quality and digestibility of raw (RRLPI) and fermented (FRLPI) red lentil protein isolates and assessed their impact on the gut microbiota using the SHIME® in vitro dynamic gut model. Fermentation significantly increased in vitro protein digestibility (IVPD), from 92.5 % in RRLPI to 94.5 % in FRLPI (p < 0.05). Amino acid profiling revealed that while sulfur-containing amino acids decreased, threonine and other key essential amino acids were better preserved or enriched in FRLPI when expressed per gram of protein. Feeding with FRLPI promoted the growth of potentially beneficial colonic genera such as Lactiplantibacillus and Furfurilactobacillus and stimulated short-chain fatty acid (SCFA) production, with a notable increase in butyrate. Moreover, FRLPI digestion yielded a greater release of low-molecular-weight peptides (<3 kDa), some of which exhibited predicted antioxidant and ACE-inhibitory activities. Together, these results highlight fermentation as a strategy to optimize lentil protein functionality, improving gut microbial ecology, nutrient bioavailability, and the release of health-relevant peptides.

小扁豆因其良好的营养和功能特征而被公认为可持续的替代蛋白质来源。本研究采用SHIME®体外动态肠道模型，评估了红扁豆分离物（RRLPI）和发酵（FRLPI）的蛋白质质量和消化率，并评估了它们对肠道微生物群的影响。发酵显著提高了体外蛋白质消化率（IVPD），从RRLPI的92.5%提高到FRLPI的94.5% （p < 0.05）。氨基酸谱分析显示，虽然含硫氨基酸减少，但当每克蛋白质表达时，苏氨酸和其他关键必需氨基酸在FRLPI中得到更好的保存或富集。饲喂FRLPI可促进潜在有益菌属如乳酸杆菌和呋喃乳杆菌的生长，并刺激短链脂肪酸（SCFA）的产生，丁酸显著增加。此外，FRLPI消化产生了更多的低分子量肽（< 3kda），其中一些表现出预测的抗氧化和ace抑制活性。总之，这些结果强调了发酵作为优化扁豆蛋白功能、改善肠道微生物生态、营养物质生物利用度和释放健康相关肽的策略。

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