Future Foods最新文献_第8页

Development of nutritionally enhanced sourdough bread through Tritordeum bran incorporation and assessment in an in vitro gut simulation 利用三曲酵母麸皮制备营养增强酵母面包并在体外肠道模拟中进行评估

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-11 DOI: 10.1016/j.fufo.2025.100874

Bilal Sajid Mushtaq , Olga Nikoloudaki , Martina Ben , Kashika Arora , Ali Zein Alabiden Tlais , Andrea Polo , Raffaella Di Cagno , Marco Gobbetti

This study for the first time investigated how Tritordeum bran incorporation and starter-assisted sourdough fermentation influence bread nutritional features and gut microbiota, using a defined starter composed of Lactiplantibacillus plantarum LM108.5, Pediococcus pentosaceus TLD10–13, Latilactobacillus curvatus TLD10–17, and Saccharomyces cerevisiae TYD10–5. The bran-based sourdough bread (BSD-B3) showed higher total phenolic compounds (1185 mg GAE/kg), DPPH radical scavenging activity (10.83 mM BHT/100 g), β-glucans (0.39 %), arabinoxylans (3.22 %), and total free amino acids (1758 mg/kg), together with a reduced predicted glycemic index (8.83 %) and improved in vitro protein digestibility (up to 77.2 %) compared to the control (baker’s yeast bread (BYB). Targeted phenolic profiling revealed increased levels of protocatechuic, ferulic, and vanillic acids in BSD-B3, highlighting the contribution of bran and sourdough fermentation to phenolic bioavailability. The impact of Tritordeum sourdough breads with or without bran (TSD-B1 and BSD-B3) on colonic microbiota was evaluated in vitro using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME^Ⓡ). Application of sourdough bread digesta in the SHIME^Ⓡ model enhanced short-chain fatty acid production, with BSD-B3 sustaining higher butyrate levels, while TSD-B1 and BYB favored acetate- and propionate-linked bifidogenic activity. Amplicon sequencing (16S rRNA gene) indicated that these metabolic shifts were accompanied by distinct changes in microbial composition and diversity. Our findings suggest that sourdough fermentation, particularly when combined with Tritordeum bran incorporation, produced nutritionally superior bread that selectively alters the gut microbiota.

本研究首次使用由植物乳杆菌LM108.5、五香Pediococcus pentosaceus TLD10-13、弯曲乳杆菌TLD10-17和酿酒酵母TYD10-5组成的确定的发酵剂，研究了酵母麸皮加入和发酵剂辅助酵母发酵对面包营养特性和肠道微生物群的影响。与对照面包酵母（BYB）相比，麸皮酸面包（BSD-B3）具有更高的总酚类化合物（1185 mg GAE/kg）、DPPH自由基清除活性（10.83 mM BHT/100 g）、β-葡聚糖（0.39%）、阿拉伯木聚糖（3.22%）和总游离氨基酸（1758 mg/kg），同时预测血糖指数降低（8.83%），体外蛋白质消化率提高（77.2%）。靶向酚类分析显示，BSD-B3中原儿茶酸、阿魏酸和香草酸水平增加，突出了麸皮和酵母发酵对酚类生物利用度的贡献。利用人体肠道微生物生态系统模拟器（SHIMEⓇ）体外研究了加麸和不加麸的Tritordeum酵母面包（TSD-B1和BSD-B3）对结肠微生物群的影响。在SHIMEⓇ模型中应用酵母食糜可以促进短链脂肪酸的产生，其中BSD-B3维持较高的丁酸水平，而TSD-B1和BYB则有利于醋酸和丙酸联的双歧性活性。扩增子测序（16S rRNA基因）表明，这些代谢变化伴随着微生物组成和多样性的明显变化。我们的研究结果表明，酵母发酵，特别是当与Tritordeum麸皮结合时，生产出营养丰富的面包，选择性地改变肠道微生物群。

{"title":"Development of nutritionally enhanced sourdough bread through Tritordeum bran incorporation and assessment in an in vitro gut simulation","authors":"Bilal Sajid Mushtaq , Olga Nikoloudaki , Martina Ben , Kashika Arora , Ali Zein Alabiden Tlais , Andrea Polo , Raffaella Di Cagno , Marco Gobbetti","doi":"10.1016/j.fufo.2025.100874","DOIUrl":"10.1016/j.fufo.2025.100874","url":null,"abstract":"<div><div>This study for the first time investigated how <em>Tritordeum</em> bran incorporation and starter-assisted sourdough fermentation influence bread nutritional features and gut microbiota, using a defined starter composed of <em>Lactiplantibacillus plantarum</em> LM108.5, <em>Pediococcus pentosaceus</em> TLD10–13, <em>Latilactobacillus curvatus</em> TLD10–17, and <em>Saccharomyces cerevisiae</em> TYD10–5. The bran-based sourdough bread (BSD-B3) showed higher total phenolic compounds (1185 mg GAE/kg), DPPH radical scavenging activity (10.83 mM BHT/100 g), β-glucans (0.39 %), arabinoxylans (3.22 %), and total free amino acids (1758 mg/kg), together with a reduced predicted glycemic index (8.83 %) and improved in vitro protein digestibility (up to 77.2 %) compared to the control (baker’s yeast bread (BYB). Targeted phenolic profiling revealed increased levels of protocatechuic, ferulic, and vanillic acids in BSD-B3, highlighting the contribution of bran and sourdough fermentation to phenolic bioavailability. The impact of <em>Tritordeum</em> sourdough breads with or without bran (TSD-B1 and BSD-B3) on colonic microbiota was evaluated in vitro using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME<sup>Ⓡ</sup>). Application of sourdough bread digesta in the SHIME<sup>Ⓡ</sup> model enhanced short-chain fatty acid production, with BSD-B3 sustaining higher butyrate levels, while TSD-B1 and BYB favored acetate- and propionate-linked bifidogenic activity. Amplicon sequencing (16S rRNA gene) indicated that these metabolic shifts were accompanied by distinct changes in microbial composition and diversity. Our findings suggest that sourdough fermentation, particularly when combined with <em>Tritordeum</em> bran incorporation, produced nutritionally superior bread that selectively alters the gut microbiota.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100874"},"PeriodicalIF":8.2,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Organic production enhances flavour but does not improve the nutritional quality of apples from the Yungui Plateau 有机生产提高了云贵高原苹果的风味，但没有改善其营养品质

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-10 DOI: 10.1016/j.fufo.2025.100872

Ning Yuan , Jihong Wu , Jinliang Shao , Bin Cui , Fanqiao Meng

Organic agriculture is often claimed to produce safe, high-quality products. Whereas most studies have focused on pesticide residues and heavy metals, comparative data on nutritional and flavour are scarce, and the magnitude of any advantages remains controversial. This study compared the nutritional and flavour compositions of organic (ORG) and conventional (CON) apples from the Yungui Plateau. ORG apples exhibited high acidity and low sugar content, with a 36.6% reduction in their soluble solid-to-acid ratio. They also exhibited a marked decrease in potassium and copper levels, whereas their arsenic and chromium concentrations increased by 161% and 215%, respectively. No significant differences were observed for the remaining elements. In apple flavour compounds, ORG apples exhibited 1750% higher ether content; 126%–202% higher ester, phenol, alcohol, and acid contents; and 80% higher olefin and aldehyde contents than CON apples. Thirty-one compounds (odour activity value, [OAV] > 1) were involved in aroma formation in ORG apples and 28 compounds in CON apples. The OAV for fruity, botanical, and floral fragrances in ORG apples were 166%, 69.0%, and 69.0% higher than those of CON apples. In conclusion, organic cultivation significantly enhances the flavour and aroma of apples; however, there is no enhancement in nutritional quality.

有机农业通常被认为能生产出安全、高质量的产品。虽然大多数研究都集中在农药残留和重金属上，但关于营养和味道的比较数据很少，而且任何优势的大小仍然存在争议。本研究比较了产自云贵高原的有机苹果和常规苹果的营养成分和风味成分。ORG苹果酸度高，含糖量低，可溶性固酸比降低36.6%。它们的钾和铜含量也显著下降，而砷和铬浓度分别上升了161%和215%。其余元素无显著差异。在苹果香味化合物中，ORG苹果醚含量高出1750%；酯、酚、醇和酸含量高出126%-202%；烯烃和醛含量比CON苹果高80%。31种化合物（气味活性值，[OAV] > 1）参与了ORG苹果的香气形成，28种化合物参与了CON苹果的香气形成。果香、植物和花香的OAV分别比CON苹果高166%、69.0%和69.0%。综上所述，有机栽培显著提高了苹果的风味和香气；然而，营养质量并没有提高。

{"title":"Organic production enhances flavour but does not improve the nutritional quality of apples from the Yungui Plateau","authors":"Ning Yuan , Jihong Wu , Jinliang Shao , Bin Cui , Fanqiao Meng","doi":"10.1016/j.fufo.2025.100872","DOIUrl":"10.1016/j.fufo.2025.100872","url":null,"abstract":"<div><div>Organic agriculture is often claimed to produce safe, high-quality products. Whereas most studies have focused on pesticide residues and heavy metals, comparative data on nutritional and flavour are scarce, and the magnitude of any advantages remains controversial. This study compared the nutritional and flavour compositions of organic (ORG) and conventional (CON) apples from the Yungui Plateau. ORG apples exhibited high acidity and low sugar content, with a 36.6% reduction in their soluble solid-to-acid ratio. They also exhibited a marked decrease in potassium and copper levels, whereas their arsenic and chromium concentrations increased by 161% and 215%, respectively. No significant differences were observed for the remaining elements. In apple flavour compounds, ORG apples exhibited 1750% higher ether content; 126%–202% higher ester, phenol, alcohol, and acid contents; and 80% higher olefin and aldehyde contents than CON apples. Thirty-one compounds (odour activity value, [OAV] > 1) were involved in aroma formation in ORG apples and 28 compounds in CON apples. The OAV for fruity, botanical, and floral fragrances in ORG apples were 166%, 69.0%, and 69.0% higher than those of CON apples. In conclusion, organic cultivation significantly enhances the flavour and aroma of apples; however, there is no enhancement in nutritional quality.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100872"},"PeriodicalIF":8.2,"publicationDate":"2025-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145738888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An EEG-based multi-scale hybrid attention and squeeze network for objective taste assessment 基于脑电图的多尺度混合注意挤压网络的客观味觉评价

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-10 DOI: 10.1016/j.fufo.2025.100873

Tianyi Yang , Yueyue Xiao , Zhaoyan Li , Chunxiao Chen , Fei Ye , Mian Cao , Rui Liu , Yingli Zhu , Zhiyu Qian , Jagath C. Rajapakse

Taste perception is central to flavor experiences. Electroencephalography (EEG) signals carry rich information about taste perception. Because these neural data are independent of verbal reports and bypassing conscious filtering, EEG holds promise as a neural-sensing platform for objective taste representation. However, taste-evoked EEG signals exhibit complex spatiotemporal and spectral dynamics that require advanced computational approaches to decode effectively. This study developed an EEG-based Multi-Scale Hybrid Attention and Squeeze Network (MHASNet) for taste evaluation. EEG signals evoked by distinct taste stimuli were recorded, a dedicated taste-EEG dataset was compiled, and a novel deep learning architecture, MHASNet, was designed to classify these signals. MHASNet synergistically integrates multi-scale convolutions to capture temporal dynamics across different time scales, dual-attention mechanisms to localize discriminative brain regions and electrode positions, and a squeeze-and-excitation module to optimize frequency-band contributions—collectively enabling precise extraction of taste-specific neural signatures. Results showed that the proposed model achieved superior performance across five taste categories (sweet, sour, salty, bitter, and tasteless), with 94.33 % accuracy, 91.37 % F1-score, 91.89 % precision, and 92.07 % recall. These results surpass benchmark models while maintaining millisecond-level inference latency suitable for real-time applications. By complementing subjective evaluations and instrumental analyses, the model offers an objective, neurophysiology-based solution for taste evaluation.

味觉是味觉体验的核心。脑电图（EEG）信号携带着丰富的味觉信息。由于这些神经数据独立于口头报告，并且绕过有意识的过滤，因此EEG有望成为客观味觉表征的神经传感平台。然而，味觉诱发的脑电图信号表现出复杂的时空和频谱动态，需要先进的计算方法来有效解码。本研究开发了一种基于脑电图的多尺度注意挤压混合网络（MHASNet）用于味觉评价。记录不同味觉刺激引起的脑电信号，编制专用的味觉-脑电数据集，并设计了一种新的深度学习架构MHASNet对这些信号进行分类。MHASNet协同集成了多尺度卷积来捕获不同时间尺度的时间动态，双注意机制来定位区分大脑区域和电极位置，挤压和激励模块来优化频段贡献，共同实现了对特定味道神经特征的精确提取。结果表明，该模型在五种味觉类别（甜、酸、咸、苦、无味）中均取得了优异的表现，准确率为94.33%，f1得分为91.37%，准确率为91.89%，召回率为92.07%。这些结果超过了基准模型，同时保持了适合实时应用程序的毫秒级推理延迟。通过补充主观评估和仪器分析，该模型提供了一个客观的、基于神经生理学的味觉评估解决方案。

{"title":"An EEG-based multi-scale hybrid attention and squeeze network for objective taste assessment","authors":"Tianyi Yang , Yueyue Xiao , Zhaoyan Li , Chunxiao Chen , Fei Ye , Mian Cao , Rui Liu , Yingli Zhu , Zhiyu Qian , Jagath C. Rajapakse","doi":"10.1016/j.fufo.2025.100873","DOIUrl":"10.1016/j.fufo.2025.100873","url":null,"abstract":"<div><div>Taste perception is central to flavor experiences. Electroencephalography (EEG) signals carry rich information about taste perception. Because these neural data are independent of verbal reports and bypassing conscious filtering, EEG holds promise as a neural-sensing platform for objective taste representation. However, taste-evoked EEG signals exhibit complex spatiotemporal and spectral dynamics that require advanced computational approaches to decode effectively. This study developed an EEG-based Multi-Scale Hybrid Attention and Squeeze Network (MHASNet) for taste evaluation. EEG signals evoked by distinct taste stimuli were recorded, a dedicated taste-EEG dataset was compiled, and a novel deep learning architecture, MHASNet, was designed to classify these signals. MHASNet synergistically integrates multi-scale convolutions to capture temporal dynamics across different time scales, dual-attention mechanisms to localize discriminative brain regions and electrode positions, and a squeeze-and-excitation module to optimize frequency-band contributions—collectively enabling precise extraction of taste-specific neural signatures. Results showed that the proposed model achieved superior performance across five taste categories (sweet, sour, salty, bitter, and tasteless), with 94.33 % accuracy, 91.37 % F1-score, 91.89 % precision, and 92.07 % recall. These results surpass benchmark models while maintaining millisecond-level inference latency suitable for real-time applications. By complementing subjective evaluations and instrumental analyses, the model offers an objective, neurophysiology-based solution for taste evaluation.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100873"},"PeriodicalIF":8.2,"publicationDate":"2025-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145738893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of fungal protein extraction and studies on physicochemical properties and functional characteristics 真菌蛋白提取工艺优化及理化性质和功能特性研究

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-07 DOI: 10.1016/j.fufo.2025.100871

Nianping Xue, Ruobing Shi, Zhiguo Zhang

Fungal protein isolate (FPI) was successfully extracted from the mycelium of a strain isolated from traditional Chinese Mao-Tofu under alkaline conditions. Response surface methodology optimized the extraction, achieving a 36.50 % yield with 58.24 % protein content under ideal parameters (pH 11.5, 45 °C, 30 mL/g solvent: solid ratio, 70 min). Protein electrophoretic characterization revealed FPI’s main subunits at 11.7, 35.4, and 56.7 kDa. Critically, FPI exhibited pronounced pH-dependent structural and functional properties: near its isoelectric point (pI ∼3.4), it displayed maximal ordered secondary structure (76 % α-helix & β-sheet at pH 3.0) and formed large aggregates, while alkaline conditions induced high solubility, small particle size, low surface hydrophobicity, and elevated free thiol content. These findings demonstrate FPI’s strong potential as a functional, pH-responsive alternative protein for food industry applications.

在碱性条件下，成功地从毛豆腐菌丝体中分离出真菌蛋白（FPI）。在理想条件下（pH 11.5, 45°C，液固比30 mL/g， 70 min），提取率为36.50%，蛋白含量为58.24%。蛋白电泳鉴定显示FPI的主要亚基分别为11.7、35.4和56.7 kDa。关键是，FPI表现出明显的pH依赖性结构和功能特性：在其等电点（pI ~ 3.4）附近，它显示出最大的有序二级结构（在pH 3.0时76% α-螺旋和β-片）并形成大聚集体，而碱性条件诱导高溶解度，小粒径，低表面疏水性和高游离硫醇含量。这些发现证明了FPI作为一种功能性的、ph响应性的替代蛋白质在食品工业中的应用的强大潜力。

引用次数: 0

Development and techno-functional evaluation of ready-to-serve sous vide shrimp in chitosan-spice mix dispersion 壳聚糖-香料混合分散体中即食鲜虾的研制与技术功能评价

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-06 DOI: 10.1016/j.fufo.2025.100869

Rupali Das , K.A. Martin Xavier , Subal Kumar Ghosh , Binaya Bhusan Nayak , Amjad Khansaheb Balange , Naresh Kumar Mehta , Lakshmi Narasimhamurthy

A futuristic food was developed from farmed shrimp by incorporating a polycationic polymer and natural spices (ginger, garlic & pepper). This study investigates the feasibility of adding varying concentrations of chitosan gel (0, 0.125 %, 0.25 %, 0.375 %, and 0.50 % (w/w)) in combination with a natural spice blend to create a ready-to-serve, sous-vide shrimp with enhanced functional properties. The control group showed decreased carotenoid concentration (7.60 µg/g) compared to the chitosan-treated group (8.66–12.82 µg/g). Chitosan coating decreases water loss through the ionic interaction with proteins and protects the structural integrity. As the concentration of chitosan increased, the drained meat content and cooking yield also increased. Redness (3.79) and yellowness (9.77) were higher in the chitosan treatment groups than in the control group (2.86 and 6.85). On the other hand, compared to the treatment group, the control group had a greater lightness (L*) score (67.34). The chitosan-coated sample exhibited compact structural integrity and narrow voids compared to the control sample. The substantial intensity absorption of IR spectrum bands revealed that amide I, amide II, and amide III were connected with bioorganic entities (proteins, peptides). The initial mesophilic and psychrophilic bacterial counts for all treatments, including the control, were <2 (log cfu / g), indicating the safety of the product. Sensory evaluation of sous-vide shrimp showed that chitosan incorporation had better flavour retention. The study concluded that adding chitosan and spices (T2–0.25 %) increased the product's water-holding capacity, color, texture, and overall sensory score, leading to feasible and healthy ready-to-serve shrimp products for the seafood sector.

一种未来的食物是用养殖的虾为原料，加入了聚阳离子聚合物和天然香料（生姜、大蒜和胡椒）。本研究探讨了在天然香料混合物中添加不同浓度的壳聚糖凝胶（0、0.125%、0.25%、0.375%和0.50% (w/w)）的可行性，以制作出具有增强功能特性的即食、真空烹调虾。对照组类胡萝卜素浓度（7.60µg/g）低于壳聚糖处理组（8.66-12.82µg/g）。壳聚糖涂层通过与蛋白质的离子相互作用减少水分流失，保护结构完整性。随着壳聚糖浓度的增加，排肉率和蒸煮得率也增加。壳聚糖处理组皮肤发红（3.79）和发黄（9.77）高于对照组（2.86和6.85）。另一方面，与治疗组相比，对照组的轻度（L*）评分更高（67.34）。壳聚糖包覆样品与对照样品相比，具有致密的结构完整性和狭窄的空隙。红外光谱的大量强度吸收表明，酰胺I、酰胺II和酰胺III与生物有机实体（蛋白质、肽）相连。包括对照组在内的所有处理的初始嗜温性和嗜冷性细菌计数均为<；2 (log cfu / g)，表明该产品是安全的。对鲜虾的感官评价表明，壳聚糖的加入具有较好的风味保留效果。研究得出的结论是，添加壳聚糖和香料（t2 - 0.25%）可以提高产品的保水能力、颜色、质地和整体感官评分，从而为海鲜行业提供可行且健康的即食虾产品。

{"title":"Development and techno-functional evaluation of ready-to-serve sous vide shrimp in chitosan-spice mix dispersion","authors":"Rupali Das , K.A. Martin Xavier , Subal Kumar Ghosh , Binaya Bhusan Nayak , Amjad Khansaheb Balange , Naresh Kumar Mehta , Lakshmi Narasimhamurthy","doi":"10.1016/j.fufo.2025.100869","DOIUrl":"10.1016/j.fufo.2025.100869","url":null,"abstract":"<div><div>A futuristic food was developed from farmed shrimp by incorporating a polycationic polymer and natural spices (ginger, garlic & pepper). This study investigates the feasibility of adding varying concentrations of chitosan gel (0, 0.125 %, 0.25 %, 0.375 %, and 0.50 % (w/w)) in combination with a natural spice blend to create a ready-to-serve, sous-vide shrimp with enhanced functional properties. The control group showed decreased carotenoid concentration (7.60 µg/g) compared to the chitosan-treated group (8.66–12.82 µg/g). Chitosan coating decreases water loss through the ionic interaction with proteins and protects the structural integrity. As the concentration of chitosan increased, the drained meat content and cooking yield also increased. Redness (3.79) and yellowness (9.77) were higher in the chitosan treatment groups than in the control group (2.86 and 6.85). On the other hand, compared to the treatment group, the control group had a greater lightness (<em>L*)</em> score (67.34). The chitosan-coated sample exhibited compact structural integrity and narrow voids compared to the control sample. The substantial intensity absorption of IR spectrum bands revealed that amide I, amide II, and amide III were connected with bioorganic entities (proteins, peptides). The initial mesophilic and psychrophilic bacterial counts for all treatments, including the control, were <2 (log cfu / g), indicating the safety of the product. Sensory evaluation of sous-vide shrimp showed that chitosan incorporation had better flavour retention. The study concluded that adding chitosan and spices (T2–0.25 %) increased the product's water-holding capacity, color, texture, and overall sensory score, leading to feasible and healthy ready-to-serve shrimp products for the seafood sector.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100869"},"PeriodicalIF":8.2,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145738890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How low can we go? Effect of moisture content on lactic acid fermentation of air-classified faba bean protein concentrate 我们能降到多低？水分含量对空气分级蚕豆浓缩蛋白乳酸发酵的影响

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-06 DOI: 10.1016/j.fufo.2025.100870

Santiago Calderon Novoa, Atze Jan van der Goot, Maarten Schutyser

Application of air-classified faba bean protein concentrates in foods is limited by raffinose family oligosaccharides (RFOs) and beany flavours. Fermentation with lactic acid bacteria (LAB) can degrade RFOs and off-flavours while generating masking aromas. However, combining air classification with fermentation is inefficient due to the need for drying, increasing water and energy use. Therefore, drier fermentation conditions are desirable. This study evaluated the impact of varying the moisture content during the fermentation of air-classified faba bean protein concentrate with Pediococcus pentosaceus VMCU76F. Doughs with moisture contents of 0.75, 1.0, 1.5, 2.0

g \cdot {(g d . m .)}^{- 1}

were made and incubated at 30 °C for 48 h. Titratable acidity, pH, viable cell counts, RFOs, and volatile organic compounds were measured at 0, 6, 24, 48 h. Lower moisture did not significantly affect maximum number of cells but reduced the acidification and RFO degradation rates. Fermentation below 1.0

g \cdot {(g d . m .)}^{- 1}

increased fatty aldehydes, fatty alcohols, ketones, and furans associated to beany aromas, while higher moisture reduced these off-flavours. Moisture contents above 1.0

g \cdot {(g d . m .)}^{- 1}

promoted fruity and dairy aromas from amino acid degradation and the citrate cycle. Although all conditions led to RFO degradation, higher moisture improved acidification rates and volatile profile modulation. Optimizing this novel process involves balancing fermentation speed, aroma development, and energy sustainability.

空气分类蚕豆浓缩蛋白在食品中的应用受到棉子糖家族低聚糖（RFOs）和重口味的限制。乳酸菌（LAB）发酵可以降解RFOs和异味，同时产生掩蔽香味。然而，结合空气分级与发酵是低效的，因为需要干燥，增加水和能源的使用。因此，干燥的发酵条件是可取的。本研究考察了不同水分含量对空气分级蚕豆浓缩蛋白发酵过程的影响。水分含量为0.75、1.0、1.5、2.0 g·（gd.m.）的面团−1在30°C下孵育48小时。在0、6、24、48小时测量可滴定酸度、pH值、活细胞计数、RFO和挥发性有机化合物。较低的湿度对最大细胞数量没有显著影响，但降低了酸化和RFO降解率。发酵1.0 g·（gd.m.）以下−1增加了脂肪醛、脂肪醇、酮和呋喃等与浓重香味相关的物质，而较高的水分则减少了这些异味。水分含量大于1.0 g·（gd.m.）−1促进了氨基酸降解和柠檬酸循环产生的水果和乳制品香气。尽管所有条件都会导致RFO降解，但较高的湿度改善了酸化速率和挥发性剖面调节。优化这一新工艺涉及平衡发酵速度、香气发展和能量可持续性。

{"title":"How low can we go? Effect of moisture content on lactic acid fermentation of air-classified faba bean protein concentrate","authors":"Santiago Calderon Novoa, Atze Jan van der Goot, Maarten Schutyser","doi":"10.1016/j.fufo.2025.100870","DOIUrl":"10.1016/j.fufo.2025.100870","url":null,"abstract":"<div><div>Application of air-classified faba bean protein concentrates in foods is limited by raffinose family oligosaccharides (RFOs) and <em>beany</em> flavours. Fermentation with lactic acid bacteria (LAB) can degrade RFOs and off-flavours while generating masking aromas. However, combining air classification with fermentation is inefficient due to the need for drying, increasing water and energy use. Therefore, drier fermentation conditions are desirable. This study evaluated the impact of varying the moisture content during the fermentation of air-classified faba bean protein concentrate with <em>Pediococcus pentosaceus</em> VMCU76F. Doughs with moisture contents of 0.75, 1.0, 1.5, 2.0 <span><math><mrow><mi>g</mi><mo>·</mo><msup><mrow><mo>(</mo><mrow><mrow><mi>g</mi><mspace></mspace><mi>d</mi></mrow><mrow><mo>.</mo><mi>m</mi></mrow><mo>.</mo></mrow><mo>)</mo></mrow><mrow><mo>−</mo><mn>1</mn></mrow></msup></mrow></math></span> were made and incubated at 30 °C for 48 h. Titratable acidity, pH, viable cell counts, RFOs, and volatile organic compounds were measured at 0, 6, 24, 48 h. Lower moisture did not significantly affect maximum number of cells but reduced the acidification and RFO degradation rates. Fermentation below 1.0 <span><math><mrow><mi>g</mi><mo>·</mo><msup><mrow><mo>(</mo><mrow><mrow><mi>g</mi><mspace></mspace><mi>d</mi></mrow><mrow><mo>.</mo><mi>m</mi></mrow><mo>.</mo></mrow><mo>)</mo></mrow><mrow><mo>−</mo><mn>1</mn></mrow></msup></mrow></math></span> increased fatty aldehydes, fatty alcohols, ketones, and furans associated to <em>beany</em> aromas, while higher moisture reduced these off-flavours. Moisture contents above 1.0 <span><math><mrow><mi>g</mi><mo>·</mo><msup><mrow><mo>(</mo><mrow><mrow><mi>g</mi><mspace></mspace><mi>d</mi></mrow><mrow><mo>.</mo><mi>m</mi></mrow><mo>.</mo></mrow><mo>)</mo></mrow><mrow><mo>−</mo><mn>1</mn></mrow></msup></mrow></math></span> promoted fruity and dairy aromas from amino acid degradation and the citrate cycle. Although all conditions led to RFO degradation, higher moisture improved acidification rates and volatile profile modulation. Optimizing this novel process involves balancing fermentation speed, aroma development, and energy sustainability.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100870"},"PeriodicalIF":8.2,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145705693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advancing meat analogues with pea proteins: a comprehensive and systematic review of applications, 3D-printing and digestive properties 推进肉类类似物与豌豆蛋白：应用，3d打印和消化性能的全面和系统的审查

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-06 DOI: 10.1016/j.fufo.2025.100868

Amirhossein Abedini , Yalda Ghahremani , Mahmood Alizadeh Sani , Sina Aryan , Narges Shahbazpour , Kooshan Nayebzadeh

Background

Pea protein (PP) has developed as a promising plant-based protein source for formulating meat alternatives due to its nutritional profile, sustainability, and functional versatility. The increasing demand for sustainable and health-conscious meat analogues has driven research into optimizing PP's properties to represent the sensory and nutritional characteristics of conventional meat.

Scope and approach

This systematic review, conducted in accordance with the PRISMA checklist, evaluates the role of pea proteins in advancing meat analogues. It examines various pre-treatment methodologies, including thermal processing, fermentation, cold plasma application, pH modification, and ultrasonic treatment, to enhance PP's functional attributes. The review also explores PP's applications in diverse analogue products, the role of food additives in optimizing product quality, the potential of 3D printing technology for structural precision, and the digestibility of pea-based analogues.

Key findings and conclusion

Pre-treatment methods significantly improve PP's functional properties, such as gelling, emulsification, and flavor compound binding, while reducing undesirable aromatic profiles, enabling PP to closely emulate the sensory attributes of conventional meat. PP demonstrates versatility in applications across meat, burgers, chicken, and bacon analogues, attributed to its superior water/oil absorption and gelling capabilities. The strategic use of food additives enhances textural properties, mouthfeel, and product stability. Additionally, 3D printing offers precise control over the fibrous architecture of meat analogues, replicating whole-muscle meat textures. While in-vivo digestibility varies, optimized processing and protein co-formulations show promise for improving nutritional bioavailability, positioning PP as a key ingredient in sustainable meat alternative development.

豌豆蛋白（PP）由于其营养成分、可持续性和功能的多功能性，已成为一种有前途的植物性蛋白质来源，用于制定肉类替代品。对可持续和健康意识的肉类类似物日益增长的需求推动了优化PP性能的研究，以代表传统肉类的感官和营养特性。本系统综述根据PRISMA检查表进行，评估了豌豆蛋白在推进肉类类似物中的作用。它检查了各种预处理方法，包括热处理，发酵，冷等离子体应用，pH值改性和超声波处理，以增强PP的功能属性。本文还探讨了PP在各种类似产品中的应用，食品添加剂在优化产品质量中的作用，3D打印技术在结构精度方面的潜力，以及基于豌豆的类似物的消化率。主要发现和结论预处理方法显著改善了PP的功能特性，如胶凝、乳化和风味化合物结合，同时减少了不良的芳香特征，使PP能够接近传统肉类的感官属性。PP具有优异的吸水/吸油和胶凝能力，在肉类、汉堡、鸡肉和培根类似物中应用广泛。战略性地使用食品添加剂可以提高食品的质地、口感和稳定性。此外，3D打印提供了对肉类类似物的纤维结构的精确控制，复制了整个肌肉肉的纹理。虽然体内消化率各不相同，但优化的加工和蛋白质联合配方有望提高营养生物利用度，将PP定位为可持续肉类替代发展的关键成分。

{"title":"Advancing meat analogues with pea proteins: a comprehensive and systematic review of applications, 3D-printing and digestive properties","authors":"Amirhossein Abedini , Yalda Ghahremani , Mahmood Alizadeh Sani , Sina Aryan , Narges Shahbazpour , Kooshan Nayebzadeh","doi":"10.1016/j.fufo.2025.100868","DOIUrl":"10.1016/j.fufo.2025.100868","url":null,"abstract":"<div><h3>Background</h3><div>Pea protein (PP) has developed as a promising plant-based protein source for formulating meat alternatives due to its nutritional profile, sustainability, and functional versatility. The increasing demand for sustainable and health-conscious meat analogues has driven research into optimizing PP's properties to represent the sensory and nutritional characteristics of conventional meat.</div></div><div><h3>Scope and approach</h3><div>This systematic review, conducted in accordance with the PRISMA checklist, evaluates the role of pea proteins in advancing meat analogues. It examines various pre-treatment methodologies, including thermal processing, fermentation, cold plasma application, pH modification, and ultrasonic treatment, to enhance PP's functional attributes. The review also explores PP's applications in diverse analogue products, the role of food additives in optimizing product quality, the potential of 3D printing technology for structural precision, and the digestibility of pea-based analogues.</div></div><div><h3>Key findings and conclusion</h3><div>Pre-treatment methods significantly improve PP's functional properties, such as gelling, emulsification, and flavor compound binding, while reducing undesirable aromatic profiles, enabling PP to closely emulate the sensory attributes of conventional meat. PP demonstrates versatility in applications across meat, burgers, chicken, and bacon analogues, attributed to its superior water/oil absorption and gelling capabilities. The strategic use of food additives enhances textural properties, mouthfeel, and product stability. Additionally, 3D printing offers precise control over the fibrous architecture of meat analogues, replicating whole-muscle meat textures. While <em>in-vivo</em> digestibility varies, optimized processing and protein co-formulations show promise for improving nutritional bioavailability, positioning PP as a key ingredient in sustainable meat alternative development.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100868"},"PeriodicalIF":8.2,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bioactive metabolites from algae: occurrence, extraction techniques, functional properties, food applications and therapeutic prospects 藻类生物活性代谢物的发生、提取技术、功能特性、食品应用及治疗前景

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-05 DOI: 10.1016/j.fufo.2025.100866

Cláudia S.G.P. Pereira , M. Carpena , João C.M. Barreira , Cristiana F.C. Silva , M.A. Prieto , M.Beatriz P.P. Oliveira

This review critically summarizes the major algal-derived bioactive compounds, including phenolics compounds (e.g., phlorotannins, bromophenols, phenolic acids), sterols (e.g., fucosterol, β-sitosterol), and polysaccharides (e.g., carrageenan, fucoidan, ulvan), as well as key pigments such as astaxanthin, β-carotene, lutein, violaxanthin, zeaxanthin, and chlorophylls. In addition, state-of-the-art extraction technologies including supercritical fluid extraction, pressurized liquid extraction, ultrasound assisted, microwave assisted, surfactant assisted, and enzyme assisted extractions, and carbon dioxide-expanded liquids) were systematically compared considering key parameters such as yield, versatility, compound selectivity, extract quality, cost-effectiveness, technical complexity, operational conditions, and sustainability principles. Based on this comparative evaluation, ultrasound assisted extraction emerged as the most versatile among advanced technologies, same as enzyme assisted extraction within ulterior techniques. The potential incorporation of these bioactive compounds into novel algae-based food systems, either as functional ingredients or texturizing agents, was also discussed. Moreover, their relevance in alternative therapeutic applications was also highlighted, with a proof-of-concept focused on the antiviral potential of sulfated polysaccharides (carrageenan, fucoidan, and ulvan). Overall, algae-based ingredients were found to be promising biofunctional agents for innovative food products, nutraceutical formulations, and therapeutic alternatives.

本文综述了藻类衍生的主要生物活性化合物，包括酚类化合物（如褐藻单宁、溴酚、酚酸）、甾醇（如焦甾醇、β-谷甾醇）、多糖（如卡拉胶、岩藻多糖、绿聚糖），以及关键色素，如虾青素、β-胡萝卜素、叶黄素、紫黄质、玉米黄质和叶绿素。此外，系统地比较了包括超临界流体萃取、加压液体萃取、超声辅助、微波辅助、表面活性剂辅助、酶辅助萃取和二氧化碳膨胀液萃取在内的最先进的萃取技术，考虑了收率、通用性、化合物选择性、萃取物质量、成本效益、技术复杂性、操作条件和可持续性原则等关键参数。基于这种比较评价，超声辅助提取成为先进技术中最通用的技术，就像酶辅助提取一样。本文还讨论了将这些生物活性化合物作为功能成分或结构剂纳入新型藻类食品系统的可能性。此外，它们在替代治疗应用中的相关性也得到了强调，其概念验证的重点是硫酸酸化多糖（卡拉胶、岩藻聚糖和ulvan）的抗病毒潜力。总的来说，藻类成分被认为是创新食品，营养制剂和治疗替代品的有前途的生物功能剂。

{"title":"Bioactive metabolites from algae: occurrence, extraction techniques, functional properties, food applications and therapeutic prospects","authors":"Cláudia S.G.P. Pereira , M. Carpena , João C.M. Barreira , Cristiana F.C. Silva , M.A. Prieto , M.Beatriz P.P. Oliveira","doi":"10.1016/j.fufo.2025.100866","DOIUrl":"10.1016/j.fufo.2025.100866","url":null,"abstract":"<div><div>This review critically summarizes the major algal-derived bioactive compounds, including phenolics compounds (e.g., phlorotannins, bromophenols, phenolic acids), sterols (e.g., fucosterol, β-sitosterol), and polysaccharides (e.g., carrageenan, fucoidan, ulvan), as well as key pigments such as astaxanthin, β-carotene, lutein, violaxanthin, zeaxanthin, and chlorophylls. In addition, state-of-the-art extraction technologies including supercritical fluid extraction, pressurized liquid extraction, ultrasound assisted, microwave assisted, surfactant assisted, and enzyme assisted extractions, and carbon dioxide-expanded liquids) were systematically compared considering key parameters such as yield, versatility, compound selectivity, extract quality, cost-effectiveness, technical complexity, operational conditions, and sustainability principles. Based on this comparative evaluation, ultrasound assisted extraction emerged as the most versatile among advanced technologies, same as enzyme assisted extraction within ulterior techniques. The potential incorporation of these bioactive compounds into novel algae-based food systems, either as functional ingredients or texturizing agents, was also discussed. Moreover, their relevance in alternative therapeutic applications was also highlighted, with a proof-of-concept focused on the antiviral potential of sulfated polysaccharides (carrageenan, fucoidan, and ulvan). Overall, algae-based ingredients were found to be promising biofunctional agents for innovative food products, nutraceutical formulations, and therapeutic alternatives.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100866"},"PeriodicalIF":8.2,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potentially probiotic ice cream from lactose-free milk enriched with Sicilian lemon and passion fruit co-product: microbiological, technological and sensory evaluation 富含西西里柠檬和百香果副产品的无乳糖牛奶中潜在的益生菌冰淇淋：微生物学，技术和感官评价

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-04 DOI: 10.1016/j.fufo.2025.100863

Taynan Jonatha Neves Costa , Isabella Maciel Costa , Vinicius Tadeu da Veiga Correia , Nayana Hayss Araújo da Silva , Larissa Mirelle Mendes Magalhães , Érika Ramos de Alvarenga , Débora Cristina Sampaio de Assis , Washington Azevedo da Silva , Ana Carolina Nascimento Cidrini Golo , Camila Argenta Fante , Bruna Maria Salotti Souza

Health concerns have driven the demand for foods enriched with probiotics in various formulations. Ice cream, a dairy dessert consumed by all age groups, has emerged as an appealing vehicle for probiotic delivery. This study aimed to develop, characterize, and conduct a sensory evaluation of ice cream made with lactose-free milk and no added sucrose, incorporating either Sicilian lemon or passion fruit peel flour, and fermented with Lacticaseibacillus paracasei GV17 in association with a commercial co-culture of Streptococcus thermophilus STI-12. The study also evaluated the viability of lactic acid bacteria in the fermented ice cream during storage and under simulated gastrointestinal tract (GIT) conditions. The milk was fermented using the selected strains. Six ice cream formulations were prepared: CON, a control, and CONF, a fermented control, without fruit peel flour; FCLS with the addition of Sicilian lemon peel flour; and fermented FCLSF; FCM with passion fruit peel flour and fermented FCMF. All ice cream formulations met microbiological safety standards. When stored at -18 °C, the GV17 count remained above 9.3 log CFU/mL and STI-12 above 10.9 log CFU/mL. After 360 min under simulated GIT conditions, GV17 counts in the fermented ice creams exceeded 11.5 log CFU/mL. The highest hardness values were observed in FCM (8.23 N) and FCLSF (8.39 N). The highest purchase intention scores were FCM (3.79) and CONF (3.78). The incorporation of fruit peel flours, combined with potentially probiotic LAB, adds value to agri-food co-products and promotes sustainable food production. Fermented formulations maintained probiotic viability during frozen storage and achieved consumer acceptance.

健康问题推动了对各种配方富含益生菌的食品的需求。冰淇淋，一种所有年龄段的人都吃的乳制品甜点，已经成为一种很有吸引力的益生菌输送工具。本研究旨在开发、表征和对冰淇淋进行感官评价，冰淇淋由无乳糖牛奶和不添加蔗糖制成，加入西西里柠檬或百香果皮面粉，并与副干酪乳杆菌GV17和嗜热链球菌STI-12共同培养发酵。该研究还评估了发酵冰淇淋在储存和模拟胃肠道（GIT）条件下乳酸菌的活力。利用所选菌株对乳汁进行发酵。制备了6种冰淇淋配方：CON为对照，CONF为发酵对照，不含果皮粉；添加西西里柠檬皮粉的FCLS；发酵FCLSF；西番莲果皮粉和发酵FCMF。所有冰淇淋配方都符合微生物安全标准。在-18°C保存时，GV17计数保持在9.3 log CFU/mL以上，STI-12计数保持在10.9 log CFU/mL以上。在模拟GIT条件下360分钟后，发酵冰淇淋中的GV17计数超过11.5 log CFU/mL。FCM （8.23 N）和FCLSF （8.39 N）的硬度值最高。购买意愿得分最高的是FCM（3.79）和CONF（3.78）。果皮粉与潜在的益生菌乳酸菌相结合，增加了农业食品副产品的价值，促进了可持续的食品生产。发酵配方在冷冻储存期间保持益生菌活力，并获得消费者的认可。

{"title":"Potentially probiotic ice cream from lactose-free milk enriched with Sicilian lemon and passion fruit co-product: microbiological, technological and sensory evaluation","authors":"Taynan Jonatha Neves Costa , Isabella Maciel Costa , Vinicius Tadeu da Veiga Correia , Nayana Hayss Araújo da Silva , Larissa Mirelle Mendes Magalhães , Érika Ramos de Alvarenga , Débora Cristina Sampaio de Assis , Washington Azevedo da Silva , Ana Carolina Nascimento Cidrini Golo , Camila Argenta Fante , Bruna Maria Salotti Souza","doi":"10.1016/j.fufo.2025.100863","DOIUrl":"10.1016/j.fufo.2025.100863","url":null,"abstract":"<div><div>Health concerns have driven the demand for foods enriched with probiotics in various formulations. Ice cream, a dairy dessert consumed by all age groups, has emerged as an appealing vehicle for probiotic delivery. This study aimed to develop, characterize, and conduct a sensory evaluation of ice cream made with lactose-free milk and no added sucrose, incorporating either Sicilian lemon or passion fruit peel flour, and fermented with <em>Lacticaseibacillus paracasei</em> GV17 in association with a commercial co-culture of <em>Streptococcus thermophilus</em> STI-12. The study also evaluated the viability of lactic acid bacteria in the fermented ice cream during storage and under simulated gastrointestinal tract (GIT) conditions. The milk was fermented using the selected strains. Six ice cream formulations were prepared: CON, a control, and CONF, a fermented control, without fruit peel flour; FCLS with the addition of Sicilian lemon peel flour; and fermented FCLSF; FCM with passion fruit peel flour and fermented FCMF. All ice cream formulations met microbiological safety standards. When stored at -18 °C, the GV17 count remained above 9.3 log CFU/mL and STI-12 above 10.9 log CFU/mL. After 360 min under simulated GIT conditions, GV17 counts in the fermented ice creams exceeded 11.5 log CFU/mL. The highest hardness values were observed in FCM (8.23 N) and FCLSF (8.39 N). The highest purchase intention scores were FCM (3.79) and CONF (3.78). The incorporation of fruit peel flours, combined with potentially probiotic LAB, adds value to agri-food co-products and promotes sustainable food production. Fermented formulations maintained probiotic viability during frozen storage and achieved consumer acceptance.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100863"},"PeriodicalIF":8.2,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of pre-treatments assisted controlled germination and infrared drying on the functional, bioactive components and antinutritional properties of Moringa oleifera seeds 预处理辅助控制萌发和红外干燥对辣木种子功能、生物活性成分和抗营养特性的影响

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-04 DOI: 10.1016/j.fufo.2025.100865

Palwasha Gul, Jabir Khan, Qingyun Li, Kunlun Liu

Controlled germination is an effective strategy to enhance the quality profile of Moringa oleifera (MO) seeds. This study investigated the influence of dual-frequency ultrasound and microwave-assisted controlled germination (Biochemical Incubator, 25 °C, 15 days), followed by infrared vacuum drying at 70, 60, and 50 °C on MO seeds quality. Functional, mineral, phenolic, flavonoid, and structural properties were comprehensively evaluated. Ultrasonication significantly improved gel formation, water absorption capacity, oil absorption capacity, and other functional properties (P ≤ 0.05). In term of minerals compositions, US10 & 20 samples dried at 50 & 60 °C increased Mg by 16.07 % and Ca by 21.67 %, while K and Na remained stable. In contrast, drying at 70 °C decreased the content of Ca, Fe and Mg by 58.11 %, 2.35 % and 12.17 %, respectively. Mineral composition in US samples was significantly higher than MW, and both were significantly higher when compared with control samples. Regarding the phenolic acid profile, US10 at 60 °C yielded the highest hydroxycinnamic acids and flavonoids, while US20 at 50 °C yielded the hydroxybenzoic content, overall exhibited 1.78–2.41-fold increase in phenolic acids profile of MO seeds. Antinutritional factors decreased significantly, with phytic acid reduced by 42.12–77.64 % and tannins by 46.20–74.51 %. Overall, samples dried at 70 °C demonstrated poor quality attributes. Structural analyses (XRD, FTIR) revealed molecular modifications, with the relative crystallinity of US20 slightly increased from 16.62 % to 36.27 % as compared to control. In contrast, the crystallinity of OGS, US10, MW30, and MW60 samples decreased, ranging from 7.68 % to 19.05 %, indicating structural changes. These alterations suggest enhanced signal transmission in the pre-treated samples compared to the control. SEM analysis confirmed aggregation of germinated MO seeds across drying conditions, showing a film-like structure where starch aggregates coupled with lipids embedded within a protein matrix.

控制萌发是提高辣木种子品质的有效措施。研究了双频超声和微波辅助控制萌发（生化培养箱，25℃，15 d）， 70℃、60℃和50℃红外真空干燥对MO种子品质的影响。对其功能、矿物、酚类、类黄酮和结构性质进行了综合评价。超声处理可显著改善凝胶形成、吸水能力、吸油能力等功能性能（P≤0.05）。在矿物组成方面，US10 &； 20样品在50 &； 60°C下干燥，Mg增加了16.07%，Ca增加了21.67%，而K和Na保持稳定。相比之下，在70℃下干燥，Ca、Fe和Mg的含量分别降低了58.11%、2.35%和12.17%。美国样品的矿物成分显著高于MW，两者均显著高于对照样品。就酚酸谱而言，60°C时US10产生的羟基肉桂酸和类黄酮含量最高，而50°C时US20产生的羟基苯甲酸含量最高，总的来说，MO种子的酚酸谱增加了1.78 - 2.41倍。抗营养因子显著降低，其中植酸降低42.12 ~ 77.64%，单宁降低46.20 ~ 74.51%。总体而言，在70°C下干燥的样品显示出较差的质量属性。结构分析（XRD， FTIR）显示了分子修饰，与对照相比，US20的相对结晶度从16.62%略微增加到36.27%。相比之下，OGS、US10、MW30和MW60样品的结晶度下降，从7.68%到19.05%不等，表明结构发生了变化。这些变化表明，与对照组相比，预处理样品中的信号传输增强了。扫描电镜分析证实，萌发的MO种子在干燥条件下聚集，显示出一种膜状结构，其中淀粉聚集物与嵌入蛋白质基质中的脂质结合。

{"title":"Impact of pre-treatments assisted controlled germination and infrared drying on the functional, bioactive components and antinutritional properties of Moringa oleifera seeds","authors":"Palwasha Gul, Jabir Khan, Qingyun Li, Kunlun Liu","doi":"10.1016/j.fufo.2025.100865","DOIUrl":"10.1016/j.fufo.2025.100865","url":null,"abstract":"<div><div>Controlled germination is an effective strategy to enhance the quality profile of <em>Moringa oleifera</em> (MO) seeds. This study investigated the influence of dual-frequency ultrasound and microwave-assisted controlled germination (Biochemical Incubator, 25 °C, 15 days), followed by infrared vacuum drying at 70, 60, and 50 °C on MO seeds quality. Functional, mineral, phenolic, flavonoid, and structural properties were comprehensively evaluated. Ultrasonication significantly improved gel formation, water absorption capacity, oil absorption capacity, and other functional properties (<em>P</em> ≤ 0.05). In term of minerals compositions, US10 & 20 samples dried at 50 & 60 °C increased Mg by 16.07 % and Ca by 21.67 %, while K and Na remained stable. In contrast, drying at 70 °C decreased the content of Ca, Fe and Mg by 58.11 %, 2.35 % and 12.17 %, respectively. Mineral composition in US samples was significantly higher than MW, and both were significantly higher when compared with control samples. Regarding the phenolic acid profile, US10 at 60 °C yielded the highest hydroxycinnamic acids and flavonoids, while US20 at 50 °C yielded the hydroxybenzoic content, overall exhibited 1.78–2.41-fold increase in phenolic acids profile of MO seeds. Antinutritional factors decreased significantly, with phytic acid reduced by 42.12–77.64 % and tannins by 46.20–74.51 %. Overall, samples dried at 70 °C demonstrated poor quality attributes. Structural analyses (XRD, FTIR) revealed molecular modifications, with the relative crystallinity of US20 slightly increased from 16.62 % to 36.27 % as compared to control. In contrast, the crystallinity of OGS, US10, MW30, and MW60 samples decreased, ranging from 7.68 % to 19.05 %, indicating structural changes. These alterations suggest enhanced signal transmission in the pre-treated samples compared to the control. SEM analysis confirmed aggregation of germinated MO seeds across drying conditions, showing a film-like structure where starch aggregates coupled with lipids embedded within a protein matrix.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100865"},"PeriodicalIF":8.2,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145705692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0