Pub Date : 2024-10-12DOI: 10.1016/j.fufo.2024.100472
Yifeng Lu, Maarten A.I. Schutyser, Lu Zhang
Asparagus fibre recovered from agricultural waste stream can be valorised as a natural ingredient for fibre enrichment in food products. This study investigated the effects of asparagus fibre on the 3D printing performance of oil-in-water (O/W) emulsions as edible inks. Emulsion gels were prepared by either varying the fibre concentration in the aqueous phase or varying the volume fraction of the oil phase. Printability, rheological properties, and microstructure of the samples were systematically evaluated. Our results show increasing fibre concentration (up to 9.9 %w/w) significantly improved 3D printing performance of the inks, which was attributed to their enhanced rheological properties. Interestingly, reducing the oil volume fraction from 72 to 66 %v/v (i.e., fibre concentration was kept at 9.9 %w/w) did not detrimentally influence the 3D printing quality. Microstructural analysis of the emulsions revealed that increasing fibre concentration led to smaller size and different surface morphology of the oil droplets. Fibre particles in the aqueous phase may hinder oil droplet movement, stabilizing emulsions during 3D printing. Our findings give new insights into the development of edible 3D-printed food products via fibre enrichment and oil reduction.
从农业废料流中回收的芦笋纤维可作为一种天然成分用于丰富食品中的纤维。本研究调查了芦笋纤维对作为食用油墨的水包油（O/W）乳液的三维打印性能的影响。通过改变水相中的纤维浓度或油相的体积分数来制备乳液凝胶。对样品的可印刷性、流变特性和微观结构进行了系统评估。我们的结果表明，增加纤维浓度（高达 9.9 %w/w）可显著提高油墨的三维打印性能，这归功于其流变特性的增强。有趣的是，将油的体积分数从 72%v/v 降低到 66%v/v（即纤维浓度保持在 9.9%w/w）并没有对 3D 打印质量产生不利影响。乳液的微观结构分析表明，纤维浓度的增加会导致油滴的尺寸变小，表面形态发生变化。水相中的纤维颗粒可能会阻碍油滴的移动，从而在 3D 打印过程中稳定乳剂。我们的研究结果为通过富集纤维和减少油分来开发可食用的 3D 打印食品提供了新的思路。
{"title":"Enhancing 3D printing performance of O/W emulsions with asparagus fibre","authors":"Yifeng Lu, Maarten A.I. Schutyser, Lu Zhang","doi":"10.1016/j.fufo.2024.100472","DOIUrl":"10.1016/j.fufo.2024.100472","url":null,"abstract":"<div><div>Asparagus fibre recovered from agricultural waste stream can be valorised as a natural ingredient for fibre enrichment in food products. This study investigated the effects of asparagus fibre on the 3D printing performance of oil-in-water (O/W) emulsions as edible inks. Emulsion gels were prepared by either varying the fibre concentration in the aqueous phase or varying the volume fraction of the oil phase. Printability, rheological properties, and microstructure of the samples were systematically evaluated. Our results show increasing fibre concentration (up to 9.9 %w/w) significantly improved 3D printing performance of the inks, which was attributed to their enhanced rheological properties. Interestingly, reducing the oil volume fraction from 72 to 66 %v/v (i.e., fibre concentration was kept at 9.9 %w/w) did not detrimentally influence the 3D printing quality. Microstructural analysis of the emulsions revealed that increasing fibre concentration led to smaller size and different surface morphology of the oil droplets. Fibre particles in the aqueous phase may hinder oil droplet movement, stabilizing emulsions during 3D printing. Our findings give new insights into the development of edible 3D-printed food products via fibre enrichment and oil reduction.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100472"},"PeriodicalIF":7.2,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142441056","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 : 2024-10-10DOI: 10.1016/j.fufo.2024.100470
Jonas Körber, Adrian Körzendörfer
Even though oat-based milk substitutes offer numerous nutritional benefits, one of their major disadvantages is the low protein content. To overcome this issue, the impact of the decanter process on the protein yield was investigated. A design of experiments with 30 experimental runs was performed to determine the influence of acceleration, feed, feed temperature, inner weir diameter, and differential speed on the separation process. The results were used to calculate the ideal parameters. Accordingly, an acceleration of 4,000 g, a feed of 20 kg/h, a temperature of 20 °C, an inner weir diameter of 68 mm, and a differential speed of 180 min−1 resulted in the highest theoretical protein in dry matter content (14.22 % w/w) corresponding to a protein yield of 98.2 %. The validation experiments with the calculated parameters led to a centrate with a protein in dry matter content of 11.63 ± 0.14 % (w/w), an absolute protein content of 1.00 ± 0.01 % (w/w), and a protein yield of 81.3 ± 1.70 %. The centrate was free of dark particles confirming an adequate separation of undesired solids. SDS-PAGE further proved that no protein fraction was completely separated. In conclusion, the parameters of the decanter process should be set carefully in order to achieve a high protein yield.
{"title":"Optimization of the decanter process in terms of the protein yield for the manufacture of an oat-based milk substitute","authors":"Jonas Körber, Adrian Körzendörfer","doi":"10.1016/j.fufo.2024.100470","DOIUrl":"10.1016/j.fufo.2024.100470","url":null,"abstract":"<div><div>Even though oat-based milk substitutes offer numerous nutritional benefits, one of their major disadvantages is the low protein content. To overcome this issue, the impact of the decanter process on the protein yield was investigated. A design of experiments with 30 experimental runs was performed to determine the influence of acceleration, feed, feed temperature, inner weir diameter, and differential speed on the separation process. The results were used to calculate the ideal parameters. Accordingly, an acceleration of 4,000 <em>g</em>, a feed of 20 kg/h, a temperature of 20 °C, an inner weir diameter of 68 mm, and a differential speed of 180 min<sup>−1</sup> resulted in the highest theoretical protein in dry matter content (14.22 % w/w) corresponding to a protein yield of 98.2 %. The validation experiments with the calculated parameters led to a centrate with a protein in dry matter content of 11.63 ± 0.14 % (w/w), an absolute protein content of 1.00 ± 0.01 % (w/w), and a protein yield of 81.3 ± 1.70 %. The centrate was free of dark particles confirming an adequate separation of undesired solids. SDS-PAGE further proved that no protein fraction was completely separated. In conclusion, the parameters of the decanter process should be set carefully in order to achieve a high protein yield.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100470"},"PeriodicalIF":7.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539352","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 : 2024-10-10DOI: 10.1016/j.fufo.2024.100475
Fernanda Garcia dos Santos , Luciana Sandri , Urszula Krupa-Kozak , Vanessa Dias Capriles
Partially defatted chia flour (DCF) is a valuable food ingredient in the context of a circular economy, with the potential to improve the nutrient and bioactive contents of gluten-free foodstuff. Thus, this study assessed the effects of interactions between DCF and water content (W) on the physical and sensory properties of gluten-free bread (GFB) and defined, using the response surface method, the composition of formulations that enable quality optimization. A rotatable central composite design was used to assess the main and interaction effects of DCF (ranging from 0 to 28% on a flour basis (fb) and W (ranging from 100 to 200% fb) on the physical properties and consumer linking of rice flour based GFB. The resulting models indicated that higher DCF or W levels diminished the bread quality. However, different W and up to 17.2% DCF can be used to prepare bread with high consumer liking (scores ≥7 for all assessed characteristics, on a scale of 10). The formulation prepared with 0% DCF and 135.5% W (fb) had the highest degree of liking (varying from 8.3 to 9.0). However, when incorporating up to 9.8% DCF and 135.5% W, a high liking can be maintained (scores 8.0 to 8.5 for all characteristics). Acceptable GFB with up to 17.2% DCF in the formulation can be obtained if the W content is adjusted (135 to 139.7% fb). Incorporating 17.2% DCF doubles the fiber content of the GFB. Therefore, DCF is an alternative ingredient to obtain nutritionally improved and acceptable GFB.
{"title":"Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking","authors":"Fernanda Garcia dos Santos , Luciana Sandri , Urszula Krupa-Kozak , Vanessa Dias Capriles","doi":"10.1016/j.fufo.2024.100475","DOIUrl":"10.1016/j.fufo.2024.100475","url":null,"abstract":"<div><div>Partially defatted chia flour (DCF) is a valuable food ingredient in the context of a circular economy, with the potential to improve the nutrient and bioactive contents of gluten-free foodstuff. Thus, this study assessed the effects of interactions between DCF and water content (W) on the physical and sensory properties of gluten-free bread (GFB) and defined, using the response surface method, the composition of formulations that enable quality optimization. A rotatable central composite design was used to assess the main and interaction effects of DCF (ranging from 0 to 28% on a flour basis (fb) and W (ranging from 100 to 200% fb) on the physical properties and consumer linking of rice flour based GFB. The resulting models indicated that higher DCF or W levels diminished the bread quality. However, different W and up to 17.2% DCF can be used to prepare bread with high consumer liking (scores ≥7 for all assessed characteristics, on a scale of 10). The formulation prepared with 0% DCF and 135.5% W (fb) had the highest degree of liking (varying from 8.3 to 9.0). However, when incorporating up to 9.8% DCF and 135.5% W, a high liking can be maintained (scores 8.0 to 8.5 for all characteristics). Acceptable GFB with up to 17.2% DCF in the formulation can be obtained if the W content is adjusted (135 to 139.7% fb). Incorporating 17.2% DCF doubles the fiber content of the GFB. Therefore, DCF is an alternative ingredient to obtain nutritionally improved and acceptable GFB.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100475"},"PeriodicalIF":7.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539348","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 : 2024-10-09DOI: 10.1016/j.fufo.2024.100474
Bruno Toribio de Lima Xavier , Marcelo Franchin , Nima Mohammadi , Carolina Girotto Pressete , Lusânia Maria Greggi Antunes , Yandong Xu , Kai Wang , Jason Bennett , Daniel Granato
Atlantic wakame (AW) and sea lettuce (SL) are edible seaweeds commonly produced in Asia and Europe, typically consumed as fresh or dried biomass. Because of the short shelf life, developing new post-harvest treatments, such as the extraction of bioactive compounds, is essential for establishing reliable macroalgae supply chains for food applications. This study aims to develop a sustainable and functional seaweed-based food ingredient rich in bioactive compounds for functional food applications. The results indicated that ultrasound-assisted extraction using 70% ethanol for 10 min was optimal for both SL (410±23 mg of gallic acid equivalent [GAE] per kg) and AW (666±63 mg GAE/kg). Both extracts exhibited chemical antioxidant activity and inhibited the protection of human plasma against chemically induced oxidation. SL extract did not exhibit free radical scavenging activity (DPPH). Importantly, no cytotoxicity (IC50>250 µg/mL) was observed in human-derived THP-1, HUVEC, HT-29, and HepG2 cell lines, ensuring the relative safety of these extracts for potential food technology applications. AW and SL extracts (100 µg/mL) reduced intracellular reactive oxygen species generation in lipopolysaccharide (LPS)-challenged THP-1 cells by 66% and 30%, respectively, highlighting the higher antioxidant activity of AW extract. AW and SL extracts did not modulate TNF-α and IL-6 secretion to show anti-inflammatory activity. Gummies infused with AW and SL extracts had a higher total phenolic content than commercial products, but their antioxidant activity was lower. Sensory evaluation revealed that gummies containing seaweed extracts received lower scores for colour, taste, overall impression, and purchase intention than those without extracts.
{"title":"Designing sustainable antioxidant and anti-inflammatory ingredients from seaweeds for functional gummies","authors":"Bruno Toribio de Lima Xavier , Marcelo Franchin , Nima Mohammadi , Carolina Girotto Pressete , Lusânia Maria Greggi Antunes , Yandong Xu , Kai Wang , Jason Bennett , Daniel Granato","doi":"10.1016/j.fufo.2024.100474","DOIUrl":"10.1016/j.fufo.2024.100474","url":null,"abstract":"<div><div>Atlantic wakame (AW) and sea lettuce (SL) are edible seaweeds commonly produced in Asia and Europe, typically consumed as fresh or dried biomass. Because of the short shelf life, developing new post-harvest treatments, such as the extraction of bioactive compounds, is essential for establishing reliable macroalgae supply chains for food applications. This study aims to develop a sustainable and functional seaweed-based food ingredient rich in bioactive compounds for functional food applications. The results indicated that ultrasound-assisted extraction using 70% ethanol for 10 min was optimal for both SL (410±23 mg of gallic acid equivalent [GAE] per kg) and AW (666±63 mg GAE/kg). Both extracts exhibited chemical antioxidant activity and inhibited the protection of human plasma against chemically induced oxidation. SL extract did not exhibit free radical scavenging activity (DPPH). Importantly, no cytotoxicity (IC<sub>50</sub>>250 µg/mL) was observed in human-derived THP-1, HUVEC, HT-29, and HepG2 cell lines, ensuring the relative safety of these extracts for potential food technology applications. AW and SL extracts (100 µg/mL) reduced intracellular reactive oxygen species generation in lipopolysaccharide (LPS)-challenged THP-1 cells by 66% and 30%, respectively, highlighting the higher antioxidant activity of AW extract. AW and SL extracts did not modulate TNF-α and IL-6 secretion to show anti-inflammatory activity. Gummies infused with AW and SL extracts had a higher total phenolic content than commercial products, but their antioxidant activity was lower. Sensory evaluation revealed that gummies containing seaweed extracts received lower scores for colour, taste, overall impression, and purchase intention than those without extracts.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100474"},"PeriodicalIF":7.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539349","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 : 2024-10-09DOI: 10.1016/j.fufo.2024.100471
Rawdah M. Al-Ali , Orass T. Al-Ibresam , Sawsan A. Al-Hilifi , Anka Trajkovska Petkoska , Sameh A. Korma
Bread is a staple food in many countries worldwide. The aim of this study is the presentation of a novel type of bread prepared of wheat flour and extract of chia seed gum (CSG). The CSG was included in the wheat flour mixture in a concentration from 2 to 10%. The flour mixture was characterized by its rheological properties through amylography, farinography, and extensography tests. The bread was also subjected to texture, color, and tactile analysis. The highest grades of the bread in terms of appearance, flavor, aroma, texture, and color were shown for flour mixture that contained 10% of CSG (p < 0.05); namely, this wheat mixture showed an improved value of volume, specific size, external and internal characteristics of bread.
{"title":"Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum","authors":"Rawdah M. Al-Ali , Orass T. Al-Ibresam , Sawsan A. Al-Hilifi , Anka Trajkovska Petkoska , Sameh A. Korma","doi":"10.1016/j.fufo.2024.100471","DOIUrl":"10.1016/j.fufo.2024.100471","url":null,"abstract":"<div><div>Bread is a staple food in many countries worldwide. The aim of this study is the presentation of a novel type of bread prepared of wheat flour and extract of chia seed gum (CSG). The CSG was included in the wheat flour mixture in a concentration from 2 to 10%. The flour mixture was characterized by its rheological properties through amylography, farinography, and extensography tests. The bread was also subjected to texture, color, and tactile analysis. The highest grades of the bread in terms of appearance, flavor, aroma, texture, and color were shown for flour mixture that contained 10% of CSG (<em>p</em> < 0.05); namely, this wheat mixture showed an improved value of volume, specific size, external and internal characteristics of bread.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100471"},"PeriodicalIF":7.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434228","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 : 2024-10-09DOI: 10.1016/j.fufo.2024.100473
Bi-Hua Yang , Tzu-Chun Lin , Ting-Wei Lin , Shan Lin , I-Chen Li , Yen-Lien Chen , Tsung-Ju Li , Chin-Chu Chen
The growing global population and rising protein demand are straining freshwater resources. Fusarium venenatum (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for vegetarians and vegans. This study introduces a sustainable approach, employing seawater as a fermentation medium for Fv production. Our analysis reveals that mycoprotein derived from SEA Fv exhibits elevated levels of sodium and calcium, with a notably high iron content (2.2 mg/100 g wet weight). The sodium content, while 3.31 times higher than in non-seawater fermentation, remains within recommended daily intake parameters. No plasticizers or heavy metals were detected in the SEA Fv cell body, minimizing long-term toxicity risks from seawater use. A unique metabolite, dihydroorotic acid, was identified from an in-house library of 774 metabolites, serving as an internal biomarker for seawater-based production methods. An acute safety study condensing 600 g of SEA Fv to simulate high mycoprotein digestion showed no effects on key physical behaviors or major organs, including the heart and lungs. This positions the product as a viable protein alternative with enhanced iron content, highlighting seawater-based fermentation as a sustainable method for future food production and industry progress.
{"title":"Improving iron content in sustainable mycoprotein production through seawater fermentation","authors":"Bi-Hua Yang , Tzu-Chun Lin , Ting-Wei Lin , Shan Lin , I-Chen Li , Yen-Lien Chen , Tsung-Ju Li , Chin-Chu Chen","doi":"10.1016/j.fufo.2024.100473","DOIUrl":"10.1016/j.fufo.2024.100473","url":null,"abstract":"<div><div>The growing global population and rising protein demand are straining freshwater resources. <em>Fusarium venenatum</em> (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for vegetarians and vegans. This study introduces a sustainable approach, employing seawater as a fermentation medium for Fv production. Our analysis reveals that mycoprotein derived from SEA Fv exhibits elevated levels of sodium and calcium, with a notably high iron content (2.2 mg/100 g wet weight). The sodium content, while 3.31 times higher than in non-seawater fermentation, remains within recommended daily intake parameters. No plasticizers or heavy metals were detected in the SEA Fv cell body, minimizing long-term toxicity risks from seawater use. A unique metabolite, dihydroorotic acid, was identified from an in-house library of 774 metabolites, serving as an internal biomarker for seawater-based production methods. An acute safety study condensing 600 g of SEA Fv to simulate high mycoprotein digestion showed no effects on key physical behaviors or major organs, including the heart and lungs. This positions the product as a viable protein alternative with enhanced iron content, highlighting seawater-based fermentation as a sustainable method for future food production and industry progress.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100473"},"PeriodicalIF":7.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434225","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 : 2024-10-02DOI: 10.1016/j.fufo.2024.100463
Agus Arip Munawar , Hizir , Cut Erika , Elke Pawelzik
Near infrared spectroscopy or known as NIRS has been widely employed in many fields including agriculture, especially for sorting and grading of agricultural products. Spectra pre-processing is one of the main factors affecting model accuracy and prediction capabilities of NIRS. The objective of the present study was to study the impact of different spectra corrections namely mean centering (MC), mean normalization (MN), de-trending (DT), multiplicative scatter correction (MSC), standard normal variate (SNV) and orthogonal signal correction (OSC), to the prediction accuracy of quality parameters: titratable acidity (TA) and soluble solids content (SSC) in intact mango. A total of 91 mango samples (cv. Kent) were used as dataset for calibration and external prediction which was separated by means of systematic sampling based on a property (SSBP) approach. Diffuse reflectance spectra (log1/R) were acquired and recorded in wavelength range of 1000 – 2500 nm by Antaris Fourier transform NIR instrument. Judging from calibration and prediction performance, MSC found to be the best spectra pre-processing method prior to prediction model development with R2 prediction are 0.72 for TA and 0.76 for SSC. Although MSC increase the prediction performances based on R2, RMSE, RPD and RER metrics compared to the baseline, the achieved RPD, 1.9 for TA and 1.8 for SSC of this findings are still poor and need improvements to achieve even higher levels of accuracy and reliability necessitates for real-time applications.
{"title":"Fast and simultaneous prediction of inner quality parameters on intact mangos by near infrared spectroscopy: Impact of spectra pre-processing on prediction accuracy","authors":"Agus Arip Munawar , Hizir , Cut Erika , Elke Pawelzik","doi":"10.1016/j.fufo.2024.100463","DOIUrl":"10.1016/j.fufo.2024.100463","url":null,"abstract":"<div><div>Near infrared spectroscopy or known as NIRS has been widely employed in many fields including agriculture, especially for sorting and grading of agricultural products. Spectra pre-processing is one of the main factors affecting model accuracy and prediction capabilities of NIRS. The objective of the present study was to study the impact of different spectra corrections namely mean centering (MC), mean normalization (MN), de-trending (DT), multiplicative scatter correction (MSC), standard normal variate (SNV) and orthogonal signal correction (OSC), to the prediction accuracy of quality parameters: titratable acidity (TA) and soluble solids content (SSC) in intact mango. A total of 91 mango samples (<em>cv. Kent</em>) were used as dataset for calibration and external prediction which was separated by means of systematic sampling based on a property (SSBP) approach. Diffuse reflectance spectra (log1/R) were acquired and recorded in wavelength range of 1000 – 2500 nm by <em>Antaris</em> Fourier transform NIR instrument. Judging from calibration and prediction performance, MSC found to be the best spectra pre-processing method prior to prediction model development with R<sup>2</sup> prediction are 0.72 for TA and 0.76 for SSC. Although MSC increase the prediction performances based on R<sup>2</sup>, RMSE, RPD and RER metrics compared to the baseline, the achieved RPD, 1.9 for TA and 1.8 for SSC of this findings are still poor and need improvements to achieve even higher levels of accuracy and reliability necessitates for real-time applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100463"},"PeriodicalIF":7.2,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422083","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 : 2024-10-01DOI: 10.1016/j.fufo.2024.100467
B. Keitshweditse , C.Z. Tsvakirai , M.L. Mabuza , M. Tshehla
The demand for donkey milk has increased due to consumers’ growing preference for functional dairy beverages. As the commercial value of donkey milk and its marketable qualities still need to be discovered by many consumers, information on how to market this functional dairy product is needed. Hence, this study aimed to determine marketable value propositions, competitive pricing levels for donkey milk, and possible early adopters. Using data collected in the Mahikeng Local Municipality in South Africa, consumers’ willingness to pay for donkey milk was determined, and a double-bound probit model was utilized to determine socio-economic characteristics that could serve as a target market for donkey milk. The study found that consumers were willing to pay a 10 % premium for donkey milk, a lower percentage than premiums reported in other parts of the world where donkey milk has been commercialized. The study's findings revealed that the marketing of donkey milk should target the wealthy and young people in South Africa. However, the industry's growth shall likely be stalled by the current heritage value proposition it is known for, which attracts a relatively small premium. This study recommends that consumers be furnished with scientific evidence that substantiates the nutraceutical properties of donkey milk so that this becomes an equally known value proposition that results in a higher premium, as reported in other developed markets.
{"title":"Towards the expansion of the functional dairy market: Determining donkey milk value propositions and identifying possible consumers","authors":"B. Keitshweditse , C.Z. Tsvakirai , M.L. Mabuza , M. Tshehla","doi":"10.1016/j.fufo.2024.100467","DOIUrl":"10.1016/j.fufo.2024.100467","url":null,"abstract":"<div><div>The demand for donkey milk has increased due to consumers’ growing preference for functional dairy beverages. As the commercial value of donkey milk and its marketable qualities still need to be discovered by many consumers, information on how to market this functional dairy product is needed. Hence, this study aimed to determine marketable value propositions, competitive pricing levels for donkey milk, and possible early adopters. Using data collected in the Mahikeng Local Municipality in South Africa, consumers’ willingness to pay for donkey milk was determined, and a double-bound probit model was utilized to determine socio-economic characteristics that could serve as a target market for donkey milk. The study found that consumers were willing to pay a 10 % premium for donkey milk, a lower percentage than premiums reported in other parts of the world where donkey milk has been commercialized. The study's findings revealed that the marketing of donkey milk should target the wealthy and young people in South Africa. However, the industry's growth shall likely be stalled by the current heritage value proposition it is known for, which attracts a relatively small premium. This study recommends that consumers be furnished with scientific evidence that substantiates the nutraceutical properties of donkey milk so that this becomes an equally known value proposition that results in a higher premium, as reported in other developed markets.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100467"},"PeriodicalIF":7.2,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422089","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 : 2024-09-30DOI: 10.1016/j.fufo.2024.100464
Francisco Javier Leyva-Jiménez , Carlos Abellán-Dieguez , Rodrigo Oliver-Simancas , Antonio M. Rodríguez-García , M. Elena Alañón
In the last years, new sustainable materials have been explored as plastic replacement in food industry. With the objective of developing sustainable active materials for food packaging, polysaccharide-based films: alginate, methylcellulose and glycerol-based films (ALG-MC-GLY (65:30:5)) were formulated and functionalized with different concentration of gallic acid (0.1, 0.5 and 0.8 % w/v). The mechanical, physicochemical, optical and functional properties of the films were evaluated. The incorporation of gallic acid resulted in films less resistant to tensile stress and less elastic, exhibiting reduced water vapor permeability. The physico-mechanical characterization was corroborated by FTIR spectra, HRSEM imaging and BET analyses, which demonstrated the interactions between the polymeric chains and gallic acid through localized hydrogen bonding, leading to denser structures with increased brittleness at higher concentrations of gallic acid. Moreover, the films functionalized with gallic acid displayed enhanced antioxidant properties in a concentration-dependent manner. These findings suggest that the ALG-MC-GLY based films loaded with gallic acid hold significant promise as alternative active food packaging materials.
近年来，人们一直在探索新的可持续材料，以替代食品工业中的塑料。为了开发用于食品包装的可持续活性材料，我们配制了多糖基薄膜：海藻酸盐、甲基纤维素和甘油基薄膜（ALG-MC-GLY (65:30:5)），并用不同浓度的没食子酸（0.1%、0.5% 和 0.8% w/v）进行功能化。对薄膜的机械、物理化学、光学和功能特性进行了评估。加入没食子酸后，薄膜的抗拉伸应力和弹性降低，水蒸气渗透性降低。傅立叶变换红外光谱、HRSEM 成像和 BET 分析证实了物理机械特性，证明了聚合物链与没食子酸之间通过局部氢键相互作用，导致结构更致密，没食子酸浓度越高，脆性越大。此外，用没食子酸功能化的薄膜显示出更强的抗氧化性，其程度与浓度有关。这些研究结果表明，基于 ALG-MC-GLY 的含没食子酸薄膜有望成为替代性活性食品包装材料。
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Pub Date : 2024-09-30DOI: 10.1016/j.fufo.2024.100468
Woo-Ju Kim , Yoonbin Kim , Reza Ovissipour , Nitin Nitin
Edible scaffolds are the essential components for cultivated meat. This research aimed to evaluate the performance of food-grade polysaccharides (pectin and alginate) and proteins (soy protein isolate (SPI) and pea protein isolate (PPI)) as scaffolds for cultivated meat production. A myoblast model cell line (C2C12) and an embryonic-derived fish cell line (ZEM2S) were selected as model cell lines. Rheological analysis revealed that the selected gels were viscoelastic solids with shear thinning behavior. The storage modulus (G') and loss modulus (G'') of pectin and PPI were greater than 1000 Pa and 100 Pa. The pectin gels exhibit better structure recovery compared to other biopolymer gels. The texture properties were similar to those of commercial meat analogues. Furthermore, the pectin gels were stable in water. In general, the cytocompatibility of the biomaterial gels was similar for the tested cell lines, except for ZEM2S when exposed to protein gels. Based on the results of mechanical properties and cytocompatibilities of gels, a 3D printed structure with pectin gel was generated. 3D-printed scaffolds promoted the proliferation of C2C12 cells during 5 days of incubation. These findings highlight the potential of plant biomaterials and 3D printing to develop scaffolds for the production of cultivated meat.
可食用支架是培育肉类的重要成分。本研究旨在评估食品级多糖（果胶和海藻酸）和蛋白质（大豆分离蛋白（SPI）和豌豆分离蛋白（PPI））作为培养肉生产支架的性能。选择了一种肌母细胞模型细胞系（C2C12）和一种胚胎衍生鱼细胞系（ZEM2S）作为模型细胞系。流变学分析表明，所选凝胶是具有剪切稀化行为的粘弹性固体。果胶和 PPI 的储存模量（G'）和损耗模量（G''）分别大于 1000 Pa 和 100 Pa。与其他生物聚合物凝胶相比，果胶凝胶具有更好的结构恢复性。其质地特性与商用肉类类似物相似。此外，果胶凝胶在水中也很稳定。总的来说，生物材料凝胶的细胞相容性与测试的细胞系相似，但 ZEM2S 在接触蛋白质凝胶时除外。根据凝胶的机械性能和细胞相容性结果，生成了含有果胶凝胶的三维打印结构。在 5 天的培养过程中，三维打印支架促进了 C2C12 细胞的增殖。这些发现凸显了植物生物材料和三维打印技术在开发培养肉生产支架方面的潜力。
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