Future Foods最新文献_第8页

Reinforcement of soy protein-based bioplastics as potential sustainable packaging solutions

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-12-14 DOI: 10.1016/j.fufo.2024.100524

Carmen María Granados-Carrera , Daniel Castro-Criado , Mercedes Jiménez-Rosado , Alberto Romero , Víctor Manuel Perez-Puyana

Due to the substantial amount of plastic waste in the environment, scientists are seeking new alternatives to traditional plastics. Bioplastics are considered to be important in addressing this issue despite their significant drawbacks, such as poor mechanical properties and higher costs. In order to reduce their price, agri-food waste and by-products can be used as raw materials (e.g., soy protein), promoting a circular economy; and by incorporating different reinforcement methods, it is possible to develop materials with improved mechanical and barrier properties. The aim of this work is to improve the properties of soy protein/glycerol injected bioplastics by incorporating different biopolymers (gelatin and saccharose) or applying different crosslinking methods (physical, chemical or enzymatic crosslinking through thermal treatment, glyoxal or transglutaminase, respectively). These materials were evaluated by physicochemical, mechanical, and functional tests. The results confirmed an improvement in the mechanical properties of the reinforced protein-based bioplastics, showing an increase in their stiffness and a decrease in their deformability, reducing their capacity to absorb water. In any case, these results support the modification of the properties compared to the reference systems.

{"title":"Reinforcement of soy protein-based bioplastics as potential sustainable packaging solutions","authors":"Carmen María Granados-Carrera , Daniel Castro-Criado , Mercedes Jiménez-Rosado , Alberto Romero , Víctor Manuel Perez-Puyana","doi":"10.1016/j.fufo.2024.100524","DOIUrl":"10.1016/j.fufo.2024.100524","url":null,"abstract":"<div><div>Due to the substantial amount of plastic waste in the environment, scientists are seeking new alternatives to traditional plastics. Bioplastics are considered to be important in addressing this issue despite their significant drawbacks, such as poor mechanical properties and higher costs. In order to reduce their price, agri-food waste and by-products can be used as raw materials (e.g., soy protein), promoting a circular economy; and by incorporating different reinforcement methods, it is possible to develop materials with improved mechanical and barrier properties. The aim of this work is to improve the properties of soy protein/glycerol injected bioplastics by incorporating different biopolymers (gelatin and saccharose) or applying different crosslinking methods (physical, chemical or enzymatic crosslinking through thermal treatment, glyoxal or transglutaminase, respectively). These materials were evaluated by physicochemical, mechanical, and functional tests. The results confirmed an improvement in the mechanical properties of the reinforced protein-based bioplastics, showing an increase in their stiffness and a decrease in their deformability, reducing their capacity to absorb water. In any case, these results support the modification of the properties compared to the reference systems.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100524"},"PeriodicalIF":7.2,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Do ingredients matter? Exploring consumer preference for abstract vs. concrete descriptors of plant-based meat and dairy alternatives

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-12-10 DOI: 10.1016/j.fufo.2024.100522

Sophie-Dorothe Lieke , Ainslee Erhard , Stacia Stetkiewicz

It is widely accepted that reducing the consumption of animal-based products bodes well for improving planetary and human health. Plant-based meat and dairy alternatives (PBMDAs) can contribute to this transition. How products are described is an important mechanism in enhancing their appeal. Product descriptors of PBMDAs vary in abstraction, ranging from indicating the absence of animal-based ingredients (e.g., meat-free burger) to identifying the presence of plant-based ingredients (e.g., plant-based burger) to highlighting the primary ingredient (e.g., lentil-based burger). Considering this, the study explored how British consumers (n=1073) rationalise abstract to concrete product descriptors and how this influences appeal, taste, health, and sustainability expectations. Many consumers find PBMDAs most appealing when described with high levels of abstraction, by simply describing the product as meat-or dairy-free. Similarly, the mentioning of explicit ingredients can carry pre-existing connotations. While appeal for PBMDAs differed significantly by abstraction, this variation was less pronounced in taste expectations, and even less so in terms of health and sustainability expectations. This implies that manufacturers can leverage abstract product descriptors for more flexibility in product formulation. Additionally, it helps integrate economical, functional and underused substitutes, including food by-products and novel proteins, which may not otherwise have widespread appeal.

{"title":"Do ingredients matter? Exploring consumer preference for abstract vs. concrete descriptors of plant-based meat and dairy alternatives","authors":"Sophie-Dorothe Lieke , Ainslee Erhard , Stacia Stetkiewicz","doi":"10.1016/j.fufo.2024.100522","DOIUrl":"10.1016/j.fufo.2024.100522","url":null,"abstract":"<div><div>It is widely accepted that reducing the consumption of animal-based products bodes well for improving planetary and human health. Plant-based meat and dairy alternatives (PBMDAs) can contribute to this transition. How products are described is an important mechanism in enhancing their appeal. Product descriptors of PBMDAs vary in abstraction, ranging from indicating the absence of animal-based ingredients (e.g., meat-free burger) to identifying the presence of plant-based ingredients (e.g., plant-based burger) to highlighting the primary ingredient (e.g., lentil-based burger). Considering this, the study explored how British consumers (n=1073) rationalise abstract to concrete product descriptors and how this influences appeal, taste, health, and sustainability expectations. Many consumers find PBMDAs most appealing when described with high levels of abstraction, by simply describing the product as meat-or dairy-free. Similarly, the mentioning of explicit ingredients can carry pre-existing connotations. While appeal for PBMDAs differed significantly by abstraction, this variation was less pronounced in taste expectations, and even less so in terms of health and sustainability expectations. This implies that manufacturers can leverage abstract product descriptors for more flexibility in product formulation. Additionally, it helps integrate economical, functional and underused substitutes, including food by-products and novel proteins, which may not otherwise have widespread appeal.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100522"},"PeriodicalIF":7.2,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorizing agricultural waste: Utilizing corn plant leftover to grow yeast biomass, as a potential source of sustainable protein

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-12-10 DOI: 10.1016/j.fufo.2024.100523

Shachar Heppner, Yoav D. Livney

Rising concerns about sustainability, food security, human health, and animal welfare, drive the shift to sustainable protein alternatives. We studied upcycling post-harvest leftover corn leaves and stalks to grow yeast. Yeast biomass is a great source of proteins and other nutrients, useful for developing protein-rich alternatives for animal-based products. After harvest, we shredded the plant, dried it, then chemically and enzymatically hydrolyzed cellulose and hemicellulose, and obtained ∼3.5 % sugar in the substrate. Next, we used the substrate to grow biomass of a GRAS yeast strain, Yarrowia lipolytica, capable of utilizing also pentoses from hemicellulose, and obtained ∼1 gram of yeast biomass using 15∼ grams (dry mass) of corn waste. The yeast was separated from the substrate, freeze dried and analyzed for composition. The combination of acid-then-enzymatic pretreatment to the shredded corn plant biomass resulted in the highest yeast protein yield per dry corn plant biomass (28 g/kg), compared to hot water (1.8 g/kg), acid (9.7 g/kg), or enzymes (8.6 g/kg) pretreatments. While further optimization would be required to facilitate practical application, the process shows promise of converting agricultural waste into an alternative source for novel food proteins. In the future, when available land and water resources become scarce and expensive, animal agriculture inevitably diminished, and resource utilization and waste valorization become imperative, the process presented here is likely to become economically and environmentally rewarding.

{"title":"Valorizing agricultural waste: Utilizing corn plant leftover to grow yeast biomass, as a potential source of sustainable protein","authors":"Shachar Heppner, Yoav D. Livney","doi":"10.1016/j.fufo.2024.100523","DOIUrl":"10.1016/j.fufo.2024.100523","url":null,"abstract":"<div><div>Rising concerns about sustainability, food security, human health, and animal welfare, drive the shift to sustainable protein alternatives. We studied upcycling post-harvest leftover corn leaves and stalks to grow yeast. Yeast biomass is a great source of proteins and other nutrients, useful for developing protein-rich alternatives for animal-based products. After harvest, we shredded the plant, dried it, then chemically and enzymatically hydrolyzed cellulose and hemicellulose, and obtained ∼3.5 % sugar in the substrate. Next, we used the substrate to grow biomass of a GRAS yeast strain, <em>Yarrowia lipolytica,</em> capable of utilizing also pentoses from hemicellulose, and obtained ∼1 gram of yeast biomass using 15∼ grams (dry mass) of corn waste. The yeast was separated from the substrate, freeze dried and analyzed for composition. The combination of acid-then-enzymatic pretreatment to the shredded corn plant biomass resulted in the highest yeast protein yield per dry corn plant biomass (28 g/kg), compared to hot water (1.8 g/kg), acid (9.7 g/kg), or enzymes (8.6 g/kg) pretreatments. While further optimization would be required to facilitate practical application, the process shows promise of converting agricultural waste into an alternative source for novel food proteins. In the future, when available land and water resources become scarce and expensive, animal agriculture inevitably diminished, and resource utilization and waste valorization become imperative, the process presented here is likely to become economically and environmentally rewarding.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100523"},"PeriodicalIF":7.2,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pre-clinical evidence for plant and insect proteins in supporting growth and bone development

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-12-07 DOI: 10.1016/j.fufo.2024.100504

Gal Becker, Jerome Nicolas Janssen, Rotem Kalev-Altman, Dana Meilich, Astar Shitrit, Svetlana Penn, Ram Reifen, Efrat Monsonego-Ornan

By 2050, the global population will exceed 9 billion, demanding a 70 % increase in food production. Animal proteins alone may not suffice and contribute to global warming. Alternative proteins such as legumes, algae, and insects are being explored, but their health impacts are largely unknown. For this, three-week-old rats were fed diets containing 20 % protein from various sources for six weeks. A casein-based control diet was compared to soy isolate, spirulina powder, chickpea isolate, chickpea flour, and fly larvae powder. Except for spirulina, alternative protein groups showed comparable growth patterns to the casein group. The Spirulina group demonstrated 17 % lower body weight and 9 % lower body and femur length. Morphological and mechanical tests of femur bones matched growth patterns. Caecal 16S analysis highlighted the impact on gut microbiota diversity. Chickpea flour showed significantly lower α-diversity compared with casein and chickpea isolate groups while chickpea flour, had the greatest distinction in β-diversity. Alternative protein sources supported optimal growth, but quality and health implications require further exploration.

{"title":"Pre-clinical evidence for plant and insect proteins in supporting growth and bone development","authors":"Gal Becker, Jerome Nicolas Janssen, Rotem Kalev-Altman, Dana Meilich, Astar Shitrit, Svetlana Penn, Ram Reifen, Efrat Monsonego-Ornan","doi":"10.1016/j.fufo.2024.100504","DOIUrl":"10.1016/j.fufo.2024.100504","url":null,"abstract":"<div><div>By 2050, the global population will exceed 9 billion, demanding a 70 % increase in food production. Animal proteins alone may not suffice and contribute to global warming. Alternative proteins such as legumes, algae, and insects are being explored, but their health impacts are largely unknown. For this, three-week-old rats were fed diets containing 20 % protein from various sources for six weeks. A casein-based control diet was compared to soy isolate, spirulina powder, chickpea isolate, chickpea flour, and fly larvae powder. Except for spirulina, alternative protein groups showed comparable growth patterns to the casein group. The Spirulina group demonstrated 17 % lower body weight and 9 % lower body and femur length. Morphological and mechanical tests of femur bones matched growth patterns. Caecal 16S analysis highlighted the impact on gut microbiota diversity. Chickpea flour showed significantly lower α-diversity compared with casein and chickpea isolate groups while chickpea flour, had the greatest distinction in β-diversity. Alternative protein sources supported optimal growth, but quality and health implications require further exploration.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100504"},"PeriodicalIF":7.2,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of cornstarch partial substitution by millet flour and agro-industrial by-products on the development of gluten-free doughs

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-12-06 DOI: 10.1016/j.fufo.2024.100515

Karen F. Irigoytia , Carolina E. Genevois , Marina F. de Escalada Pla

Agro-industrial by-products such as rice bran (RB) and soybean extruded-expelled meal (SEE), along with millet, contain nutrients that should be integrated to food-chain. The aim of this study was to characterise these raw-materials and evaluate their effect in the development of gluten-free doughs. A factorial design was used to evaluate the substitution of cornstarch up to 60 % by RB, SEE and millet flour. RB and SEE contain 31.5 and 21 % dietary fibre (DF); 17.2 and 8.8 % lipids; 13.1 and 45.9 % protein; respectively. Millet flour presented 9.2 % protein, 6.3 % lipids and 5.3 % DF. Surfaces areas of particles from RB and SEE were higher (63 and 94 m²/kg, respectively) than those from millet flour (25m²/kg). All these properties modified dough hydration, affecting the optimal fermentation time of dough as well as pasting properties. The minimum cornstarch substitution presented the highest peak viscosity (1750cP) and longer optimal fermentation time (53 min). While system 4, with the maximum cornstarch substitution by 30 % of RB, 15 % of SEE and 15 % millet, tended to the lowest setback value (134cP). Significant positive correlations among dough pasting properties and fermentation parameters were recorded. Partial substitution of cornstarch by RB, SEE and millet enhanced doughs development.

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引用次数: 0

Powdered oat drink production by pulse spray drying

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-12-06 DOI: 10.1016/j.fufo.2024.100521

Adriana Dantas, Pere Gou, Marc Piella-Rifà, Xavier Felipe

Oat is a well-studied food known for its nutritional properties, which provide health benefits under regular consumption. The potential of a new spray drying technology (pulse spray drying, PSD) was explored in drying oat drinks. Additionally, feed solutions were dried by traditional spray drying (SD), and the effect of maltodextrin addition was assessed. Two types of powder samples were collected: the primary powder, from the main chamber; and the overall powder, after mixing both the powder from the main chamber and the powder from the cyclone separator. Some physicochemical properties of the powders and their morphological characteristics were examined. The analyses performed did not indicate significant differences between primary and overall powders. Maltodextrin-added powders from PSD presented higher moisture, water activity (a_w), solubility, and particle size; and lower bulk and tapped densities, indicating a higher volume occupied by the particles. Color measurements (luminosity and chroma) differed between the drying treatments: a lighter coloration was observed in the SD group. Finally, images from scanning electron microscopy (SEM) revealed that the lower moisture content in the samples without maltodextrin led to a greater distribution of pores in the surface of particles. In conclusion, the data raised in this study suggest that using the PSD in combination with maltodextrin can be a good approach to dry vegetable drinks. However, other drying parameters need to be tested to improve the powder flow properties (e.g., airflow rate, atomization pressure, relative humidity, feed composition), as they are important characteristics during the processing.

{"title":"Powdered oat drink production by pulse spray drying","authors":"Adriana Dantas, Pere Gou, Marc Piella-Rifà, Xavier Felipe","doi":"10.1016/j.fufo.2024.100521","DOIUrl":"10.1016/j.fufo.2024.100521","url":null,"abstract":"<div><div>Oat is a well-studied food known for its nutritional properties, which provide health benefits under regular consumption. The potential of a new spray drying technology (pulse spray drying, PSD) was explored in drying oat drinks. Additionally, feed solutions were dried by traditional spray drying (SD), and the effect of maltodextrin addition was assessed. Two types of powder samples were collected: the primary powder, from the main chamber; and the overall powder, after mixing both the powder from the main chamber and the powder from the cyclone separator. Some physicochemical properties of the powders and their morphological characteristics were examined. The analyses performed did not indicate significant differences between primary and overall powders. Maltodextrin-added powders from PSD presented higher moisture, water activity (a<sub>w</sub>), solubility, and particle size; and lower bulk and tapped densities, indicating a higher volume occupied by the particles. Color measurements (luminosity and chroma) differed between the drying treatments: a lighter coloration was observed in the SD group. Finally, images from scanning electron microscopy (SEM) revealed that the lower moisture content in the samples without maltodextrin led to a greater distribution of pores in the surface of particles. In conclusion, the data raised in this study suggest that using the PSD in combination with maltodextrin can be a good approach to dry vegetable drinks. However, other drying parameters need to be tested to improve the powder flow properties (e.g., airflow rate, atomization pressure, relative humidity, feed composition), as they are important characteristics during the processing.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100521"},"PeriodicalIF":7.2,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143165760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Forging a sustainable agricultural future: Tradition and innovation in shaping acceptance of insect-based foods

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-12-04 DOI: 10.1016/j.fufo.2024.100516

Oriana Mosca , Valentina Maria Merlino , Ferdinando Fornara , Rosa Laura Passaro , Rocco Roma , Elisabetta Bonerba , Achille Schiavone , Filippo Brun , Martina Tarantola

This study investigates the potential for a sustainable future in agriculture, examining how the interplay between tradition and innovation influences the acceptance of insect-based foods. As global demand for alternative protein sources rises, it is important to understand how individuals’ attitudes toward traditional “disgusting” dishes and their sensitivity to environmental sustainability interact to shape attitudes toward new insect-derived products.

The main research aim was to identify profiles of consumers possessing different attitudes toward traditional “disgusting” dishes and new insect-derived products. A survey of 1402 Italian participants was thus conducted to detect the relationships between (i) opinions toward traditional “disgusting” food and insects-containing food, and (ii) orientation toward both environmental issues and traditional food. A Cluster Analysis was performed on the basis of a previous Principal Component Analysis (PCA) in order to identify distinct consumers’ profiles based on their environmental concern and food system opinions. The four emerged clusters, - i.e. Earth-Balance responsibles, Green consumers, Indifferents and Selective eco-conscious consumers - differ for socio-demographic features and attitudes toward traditional “disgusting” food and insect-based alternatives, that were detected through a photo-choice task including 10 traditional Italian foods and 11 insect-based options. Correlation and Correspondence analyses verified the relationship between preferences for traditional foods and their insect-based counterparts within each cluster. Results show that environmental concern toward food systems influenced the acceptability of insect-based foods differently across the identified clusters. Additionally, socio-demographic features and ties to culinary traditions significantly influenced innovative food choices.

In sum, this study provides insights for the sustainable integration of insect-based foods into mainstream dietary choices, emphasizing the crucial role of a harmonious blend of tradition and innovation in this evolving landscape. Furthermore, care for the visual aspects is suggested for product development within the emerging insect-based foods market.

{"title":"Forging a sustainable agricultural future: Tradition and innovation in shaping acceptance of insect-based foods","authors":"Oriana Mosca , Valentina Maria Merlino , Ferdinando Fornara , Rosa Laura Passaro , Rocco Roma , Elisabetta Bonerba , Achille Schiavone , Filippo Brun , Martina Tarantola","doi":"10.1016/j.fufo.2024.100516","DOIUrl":"10.1016/j.fufo.2024.100516","url":null,"abstract":"<div><div>This study investigates the potential for a sustainable future in agriculture, examining how the interplay between tradition and innovation influences the acceptance of insect-based foods. As global demand for alternative protein sources rises, it is important to understand how individuals’ attitudes toward traditional “disgusting” dishes and their sensitivity to environmental sustainability interact to shape attitudes toward new insect-derived products.</div><div>The main research aim was to identify profiles of consumers possessing different attitudes toward traditional “disgusting” dishes and new insect-derived products. A survey of 1402 Italian participants was thus conducted to detect the relationships between (i) opinions toward traditional “disgusting” food and insects-containing food, and (ii) orientation toward both environmental issues and traditional food. A Cluster Analysis was performed on the basis of a previous Principal Component Analysis (PCA) in order to identify distinct consumers’ profiles based on their environmental concern and food system opinions. The four emerged clusters, - i.e. Earth-Balance responsibles, Green consumers, Indifferents and Selective eco-conscious consumers - differ for socio-demographic features and attitudes toward traditional “disgusting” food and insect-based alternatives, that were detected through a photo-choice task including 10 traditional Italian foods and 11 insect-based options. Correlation and Correspondence analyses verified the relationship between preferences for traditional foods and their insect-based counterparts within each cluster. Results show that environmental concern toward food systems influenced the acceptability of insect-based foods differently across the identified clusters. Additionally, socio-demographic features and ties to culinary traditions significantly influenced innovative food choices.</div><div>In sum, this study provides insights for the sustainable integration of insect-based foods into mainstream dietary choices, emphasizing the crucial role of a harmonious blend of tradition and innovation in this evolving landscape. Furthermore, care for the visual aspects is suggested for product development within the emerging insect-based foods market.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100516"},"PeriodicalIF":7.2,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143166203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mechanistic insights to the strong antioxidative capacity of lingonberry press cake during recovery of fish protein ingredients 越橘压榨饼在鱼蛋白成分回收过程中的强抗氧化能力的机理启示

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-11-06 DOI: 10.1016/j.fufo.2024.100484

Xueqing Lei , Haizhou Wu , Ling Liu , Jingnan Zhang , Ingrid Undeland

Lingonberry press cake (LPC) has been shown to limit lipid oxidation in fish filleting co-products during pH-shift processing. To explore the underlying mechanism, this study subjected LPC to pH-shift processing (native pH → pH 12 → pH 5), and analyzed the resultant fractions for phenolic content and antioxidant capacity. It was observed that LPC experienced a 23.73 % reduction in total phenolic content (TPC) when the initial homogenate was adjusted to pH 12; however, no significant further losses were noted during centrifugation or subsequent adjustment to pH 5. Both LPC and the soluble fraction at pH 5 (“S2”) demonstrated effective inhibition of hemoglobin (Hb)-mediated lipid oxidation in washed cod mince (WCM) model system. Additionally, the insoluble fraction at pH 5 (“P2”) exhibited the strongest binding to WCM. Proanthocyanidin A1 and cyanidin 3-O-galactoside were identified as the most effective antioxidants in LPC. Overall, this study affirms LPC's value as an effective natural antioxidant ingredient in muscle foods and proposes an innovative strategy for valorizing multiple food side streams together to support sustainable development.

研究表明，越橘压榨饼（LPC）可在 pH 值转换加工过程中限制鱼片副产品中的脂质氧化。为探索其潜在机制，本研究对越橘压榨饼进行了 pH 值转换处理（原生 pH → pH 12 → pH 5），并分析了所得馏分中的酚含量和抗氧化能力。结果表明，当初始匀浆调整到 pH 12 时，LPC 的总酚含量（TPC）降低了 23.73%；然而，在离心或随后调整到 pH 5 的过程中，并没有发现明显的进一步损失。在水洗鳕鱼肉（WCM）模型系统中，LPC 和 pH 5 的可溶性馏分（"S2"）都能有效抑制血红蛋白（Hb）介导的脂质氧化。此外，pH 值为 5 的不溶部分（"P2"）与 WCM 的结合力最强。原花青素 A1 和花青素 3-O-半乳糖苷被确定为 LPC 中最有效的抗氧化剂。总之，这项研究肯定了 LPC 作为肌肉食品中一种有效的天然抗氧化剂成分的价值，并提出了一种创新战略，将多种食品副产品的价值结合在一起，以支持可持续发展。

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引用次数: 0

Resource use efficiency: Developing a generic framework for protein production systems and its application on dairy and fish 资源利用效率：开发蛋白质生产系统通用框架及其在奶制品和鱼类中的应用

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-11-06 DOI: 10.1016/j.fufo.2024.100496

Maria Ignacia Rodriguez Escobar , Erasmo Cadena , Trang T. Nhu , Sophie Huysveld , Stefaan De Smet , Jo Dewulf

Resource use efficiency has become increasingly important as the global demand for natural resources continues to grow, necessitating innovative and sustainable utilization strategies. Despite the availability of tools to quantify resource use and environmental impacts, an integrated assessment of total resource use efficiency remains underdeveloped. Addressing this gap, particularly within the context of the protein transition from animal-based to plant-based sources, this work introduces a novel resource efficiency framework. This framework advances current environmental assessments by enabling the precise calculation of efficiency in protein production processes and process chains based on comprehensive resource utilization metrics. It uniquely incorporates the nature of process inputs, including their renewability and circularity, and supports both foreground and life cycle perspectives at the process and process chain levels. To demonstrate its applicability, two case studies—fish and dairy production systems—are evaluated using exergy and mass analyses.

随着全球对自然资源的需求不断增长，资源利用效率变得越来越重要，这就需要采取创新和可持续的利用战略。尽管有了量化资源利用和环境影响的工具，但对资源利用总效率的综合评估仍然欠缺。为了弥补这一不足，尤其是在蛋白质从动物性来源向植物性来源过渡的背景下，这项工作引入了一个新颖的资源效率框架。该框架可根据综合资源利用指标精确计算蛋白质生产过程和过程链的效率，从而推进当前的环境评估。它独特地纳入了工艺投入的性质，包括其可再生性和循环性，并在工艺和工艺链层面支持前景和生命周期视角。为了证明该方法的适用性，我们使用放能和质量分析对鱼类和乳制品生产系统这两个案例进行了评估。

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引用次数: 0

New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota 酸面包中的新型发酵植物配料提高了营养价值，并对肠道微生物群产生了影响

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-11-06 DOI: 10.1016/j.fufo.2024.100498

Federica Mastrolonardo , Alice Costantini , Andrea Polo , Michela Verni , Wilson José Fernandes Lemos Junior , Ali Zein Alabiden Tlais , Olga Nikoloudaki , Lena Birgitta Marie Granehäll , Marco Gobbetti , Erica Pontonio , Raffaella Di Cagno

Two new recipes of baker's yeast bread fortified with fermented apple by-products and avocado or walnut were designed resulting in enhanced profiles of total free amino acids, in vitro protein digestibility (IVPD) and predicted glycemic index (pGI). Concurrently, pools of lactic acid bacteria and yeast were screened to select the most promising starters for sourdough preparation. The type II sourdough with Lactiplantibacillus plantarum CR1, Furfurilactobacillus rossiae CR5 and Saccharomyces cerevisiae E10 had the highest acidification and total free amino acids value, while resulting in bread with the highest IVPD and the lowest pGI.

Sourdough breads were manufactured with the new recipes. They had improved protein digestibility and starch hydrolysis, and enhanced content of dietary fiber, phenolics and unsaturated free fatty acids. The impact of new fortified sourdough breads on colon microbial ecosystems was investigated by the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®). The intake promoted the short-chain fatty acids synthesis and expanded several bacterial taxa with potential to exert beneficial activities. The synergic combination of sourdough fermentation and fortification with fermented plant-based matrices (including by-products) was a suitable strategy to promote better nutritional and digestibility properties in breads, and to promisingly address the modulation of gut microbiota.

设计了两种添加了发酵苹果副产品、牛油果或核桃的面包酵母新配方，从而提高了总游离氨基酸、体外蛋白质消化率（IVPD）和预测血糖生成指数（pGI）。同时，还对乳酸菌和酵母菌池进行了筛选，以选出最有前途的酸包粉起始菌。使用植物乳杆菌 CR1、糠酸乳杆菌 CR5 和酿酒酵母 E10 的 II 型酸包粉具有最高的酸化度和总游离氨基酸值，同时能制作出最高 IVPD 和最低 pGI 的面包。采用新配方生产的酸包面包提高了蛋白质消化率和淀粉水解率，增加了膳食纤维、酚类物质和不饱和游离脂肪酸的含量。人体肠道微生物生态系统模拟器（SHIME®）研究了新强化酸面包对结肠微生物生态系统的影响。摄入酸面包促进了短链脂肪酸的合成，并扩大了几个具有潜在有益活性的细菌类群。酸包粉发酵与发酵植物基质（包括副产品）强化的协同组合是一种合适的策略，可提高面包的营养和消化性能，并有望解决肠道微生物群的调节问题。

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引用次数: 0