Future Foods最新文献_第9页

Whey protein-based bigels for co-encapsulation of curcumin and gallic acid: Characterization, stability and release kinetics 基于乳清蛋白的姜黄素和没食子酸胶囊：特性、稳定性和释放动力学

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-11-05 DOI: 10.1016/j.fufo.2024.100495

Behnaz Hashemi , Mehdi Varidi , Narjes Malekjani , Seid Mahdi Jafari

Bigels are a class of soft matter systems with great promise for the food industry as food analogs or as enhanced ingredient substitutes. This work aimed to improve the curcumin (CUR) and gallic-acid (GA) stability, antioxidant capabilities, and controlled release by co-encapsulating them within bigels. This delivery system included a bigel made by whey protein isolate (WPI) aggregates-based oleogel and WPI-based hydrogel in equivalent amounts (50:50). The following techniques were used to evaluate how different bigels affected the chemical stability of CUR and GA: X-ray diffraction (XRD), thermogravimetric analysis (TGA), ¹H-nuclear magnetic resonance (¹H-NMR), and Fourier infrared (FTIR) spectroscopy. As a result of the protein's ligand-binding abilities, some components may co-adsorb to oil droplet surfaces. Next, it was determined how well the bigels performed as a carrier and looked at their physicochemical stability, digestion, and performance. Examining the release rate of CUR and GA during digestion showed that bigel had a slower release rate (6–15%) than oleogel (16%) and hydrogel (34%), and CUR had a lower release (50%) due to its higher molecular weight and greater entanglement than GA (70%). The stability of bigel (against heat and light) was also higher than oleogel and hydrogel due to having a higher solid component that requires more stress to be applied to the system. CUR and GA had more antioxidant activity in bigel (96.24%) than oleogel (77.71%) and hydrogel (77.34%); which can be attributed to the formation of ultra-fine colloidal dispersions by bigel, allowing more CUR and GA to interact with free radicals by creating more contact surface. The multi-functional bigels showed great potential for delivering antioxidants to the intestine while enhancing their stability. Hydrophobic interactions and hydrogen bonding between WPI and CUR-GA were validated by FTIR analysis, that kept bigels stable. Overall, our findings demonstrated that WPI-based bigels with intriguing UV light, color, and thermal stability could be developed. This would increase the use of bigels in innovative food products with high nutritional value.

大胶囊是一类软物质系统，作为食品类似物或增强型配料替代物，在食品工业中大有可为。这项工作旨在通过将姜黄素（CUR）和没食子酸（GA）共同包囊在大胶囊中，提高它们的稳定性、抗氧化能力和控释性。这种给药系统包括由基于乳清蛋白分离物（WPI）聚合体的油凝胶和基于 WPI 的水凝胶按等量（50:50）制成的 bigel。我们采用了以下技术来评估不同的大凝胶如何影响 CUR 和 GA 的化学稳定性：X 射线衍射 (XRD)、热重分析 (TGA)、1H-核磁共振 (1H-NMR) 和傅立叶红外光谱 (FTIR)。由于蛋白质的配体结合能力，某些成分可能会共同吸附在油滴表面。接下来，研究人员确定了 bigels 作为载体的性能，并考察了它们的理化稳定性、消化率和性能。对 CUR 和 GA 在消化过程中的释放率进行的研究表明，bigel 的释放率（6-15%）比油凝胶（16%）和水凝胶（34%）慢，CUR 的释放率（50%）比 GA 的释放率（70%）低，这是因为 CUR 的分子量较高，缠结程度较大。Bigel 的稳定性（耐热性和耐光性）也高于油凝胶和水凝胶，这是因为其固体成分较高，需要对系统施加更大的压力。CUR和GA在bigel中的抗氧化活性（96.24%）高于油凝胶（77.71%）和水凝胶（77.34%）；这可能是由于bigel形成了超细胶体分散体，使更多的CUR和GA有更多的接触面与自由基相互作用。多功能 bigels 在向肠道输送抗氧化剂方面显示出巨大的潜力，同时提高了其稳定性。傅立叶变换红外光谱分析验证了 WPI 与 CUR-GA 之间的疏水相互作用和氢键作用，从而保持了 bigels 的稳定性。总之，我们的研究结果表明，基于 WPI 的 bigels 可以开发出具有令人信服的紫外线、颜色和热稳定性的产品。这将增加大胶粒在具有高营养价值的创新食品中的应用。

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引用次数: 0

Fat replacers in food system: A focus on ingredients, fabrication methods, and applications in food products 食品系统中的脂肪替代品：关注食品中的成分、制造方法和应用

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-11-01 DOI: 10.1016/j.fufo.2024.100490

Ummul Fadillah , Andi Dirpan , Adiansyah Syarifuddin

Fat is capable of imparting important sensory properties such as color, taste, texture, and odor to different foods, affecting overall consumer acceptance. There is a significantly high amount of fat in a diverse assortment of commodities, including meat, dairy, sauces, baked food, and oleogels. To reduce the high content and preserve consumer acceptability, fat replacers are often used such as proteins, complex carbohydrates, lipids, and their combinations, which have been widely investigated for use in various applications. Each type of replacers has unique characteristics that impact the quality of food product, with the processing methods playing a significant role. Emulsion and hydrocolloid methods, as well as the enzymatic synthesis of triacylglycerol, are recommended for dairy products, processed cheese, and low-fat meat products. Methods based on the enzymatic intersterification of the end product can also replicate the characteristics of natural fats (without trans) while crosslinking is recommended for pastry products. This shows the need to select the appropriate ingredients and methods for fat replacers which affect the physicochemical and sensory characteristics when applied to food products. Therefore, this review aimed to provide an in-depth assessment of fat replacers ingredients and methods used in products as a nutritional strategy with beneficial health consequences.

脂肪能够赋予不同食品重要的感官特性，如颜色、味道、质地和气味，从而影响消费者的整体接受度。在肉类、乳制品、调味品、烘焙食品和油凝胶等各种商品中，脂肪的含量都很高。为了降低高含量并保持消费者的接受度，通常会使用脂肪替代品，如蛋白质、复合碳水化合物、脂类及其组合，这些替代品已被广泛研究用于各种用途。每种代脂都有其独特的特性，会影响食品的质量，其中加工方法起着重要作用。乳液和水胶体方法以及酶法合成三酰甘油的方法被推荐用于乳制品、加工奶酪和低脂肉制品。基于最终产品酶法缩合的方法也可以复制天然脂肪（不含反式脂肪）的特性，而交联法则推荐用于糕点产品。由此可见，脂肪替代品在应用于食品时会影响其理化和感官特性，因此需要选择适当的成分和方法。因此，本综述旨在对产品中使用的脂肪替代品成分和方法进行深入评估，将其作为一种有益健康的营养策略。

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引用次数: 0

Properties of novel biodegradable film from gelatin capsule waste as influenced by various solvents and washing cycles 明胶胶囊废料制成的新型生物降解薄膜的性能受各种溶剂和洗涤循环的影响

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-29 DOI: 10.1016/j.fufo.2024.100485

Pudthaya Kumnerdsiri , Sasina Sanprasert , Anusorn Seubsai , Jaksuma Pongsetkul , Nathdanai Harnkarnsujarit , Saroat Rawdkuen , Samart Sai-ut , Suphat Phongthai , Piyangkun Lueangjaroenkit , Ekasit Onsaard , Ali Muhammed Moula Ali , Thomas Karbowiak , Wanli Zhang , Passakorn Kingwascharapong

Biodegradable films, featuring eco-friendly attributes, offer a promising solution to environmental pollution and ecological challenges, serving as a viable alternative to synthetic polymer packaging films. This study investigates the washing process with various solvents (ethanol and water) and washing cycles (1 and 3 times) on the properties of gelatin capsule waste films (GCWF). The washing process could improve properties such as tensile strength, thermal properties, transparency value, and solubility by eliminating oil droplets from the raw materials. The GCWF washed by ethanol (GCWF Alc) exhibited higher tensile strength (TS), thermal properties, and transparency value compared with GCWF washed by water (GCWF W). Increasing the number of washing cycles could also enhance the efficiency of eliminating oil droplets from the raw materials. The complete degradation of GCWF in soil was observed on day 15 after burial. FTIR spectroscopy revealed differences in bands and patterns between control film (GCWF) and washed films (GCWF Alc and GCWF W). These findings highlight the potential of the washing process in enhancing film properties, and the utilization of gelatin capsule waste as biodegradable films could be further developed for food packaging applications, contributing to environmentally friendly technologies

生物降解薄膜具有生态友好的特性，为解决环境污染和生态挑战提供了一种前景广阔的解决方案，是合成聚合物包装薄膜的可行替代品。本研究调查了使用不同溶剂（乙醇和水）和清洗周期（1 次和 3 次）对明胶胶囊废膜（GCWF）性能的影响。水洗过程可以消除原材料中的油滴，从而改善拉伸强度、热性能、透明度和溶解性等性能。用乙醇洗涤的 GCWF（GCWF Alc）与用水洗涤的 GCWF（GCWF W）相比，具有更高的拉伸强度（TS）、热性能和透明度值。增加洗涤次数还能提高清除原料中油滴的效率。土壤中的 GCWF 在掩埋后第 15 天完全降解。傅立叶变换红外光谱显示了对照薄膜（GCWF）和水洗薄膜（GCWF Alc 和 GCWF W）在色带和模式上的差异。这些发现凸显了洗涤过程在提高薄膜性能方面的潜力，利用明胶胶囊废料作为可生物降解薄膜可进一步开发食品包装应用，为环保技术做出贡献。

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引用次数: 0

Advancing microalgal applications: Process optimization and functional integration of lyophilized Spirulina biomass in formation of protein-enriched cheddar-type cheese 推进微藻应用：冻干螺旋藻生物质在制作富含蛋白质的切达干酪过程中的工艺优化和功能整合

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-29 DOI: 10.1016/j.fufo.2024.100486

Manpreet Kaur , Usman Mir Khan , Ipek Bayram , Surekha Bhatia , Urmila Gupta

Spirulina is a well-known food supplement renowned for its high protein content, bioactive compounds, and enzymes that are pivotal in its metabolic processes. This study explores the potential of Spirulina as a sustainable alternative to animal rennet, proposing it as a vegetarian functional ingredient in cheddar-type cheese production. The research utilized response surface methodology (RSM) to optimize the incorporation of lyophilized Spirulina biomass, focusing on maximizing protein content and antioxidant potential. The optimized process resulted in cheese yields ranging from 1.96 % to 6.01 % and protein contents between 14.29 % and 39.21 %. We identified and standardized conditions for achieving these optimal outcomes. Analysis of milk clotting activity (MCA) and proteolytic activity (PA) showed pH and temperature-dependent variations, with traditional rennet and acetic acid cheeses demonstrating superior MCA. In contrast, Spirulina-enriched cheeses exhibited enhanced antioxidant activity (20.69 % to 37.66 %), improved protein retention, and lower fat content, attributed to its inherent bioactive compounds. Fourier-transform infrared (FTIR) and Raman spectroscopy provided insights into the molecular composition and structural changes during storage, highlighting the distinctive properties of Spirulina-derived cheese. This study underscores the viability of integrating Spirulina biomass into cheese production, offering a pathway to create nutritious, antioxidant-rich products with elevated protein content and functional benefits.

螺旋藻是一种著名的食品补充剂，以其高蛋白含量、生物活性化合物和在新陈代谢过程中起关键作用的酶而闻名。本研究探讨了螺旋藻作为动物凝乳酶可持续替代品的潜力，提出将其作为切达干酪生产中的素食功能配料。研究利用响应面方法（RSM）优化了冻干螺旋藻生物质的加入，重点是最大限度地提高蛋白质含量和抗氧化潜力。优化后的工艺使奶酪产量介于 1.96 % 到 6.01 % 之间，蛋白质含量介于 14.29 % 到 39.21 % 之间。我们确定并标准化了实现这些最佳结果的条件。对牛奶凝固活性（MCA）和蛋白水解活性（PA）的分析表明，牛奶凝固活性随 pH 值和温度的变化而变化，传统的凝乳酶和醋酸奶酪的牛奶凝固活性更高。相比之下，富含螺旋藻的奶酪表现出更强的抗氧化活性（20.69% 到 37.66%）、更高的蛋白质保留率和更低的脂肪含量，这归功于其固有的生物活性化合物。傅立叶变换红外光谱（FTIR）和拉曼光谱深入分析了贮藏过程中的分子组成和结构变化，凸显了螺旋藻衍生奶酪的独特特性。这项研究强调了将螺旋藻生物质融入奶酪生产的可行性，为创造营养丰富、富含抗氧化剂、蛋白质含量高且具有功能性益处的产品提供了途径。

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引用次数: 0

Optimization of ultrasound assisted extraction of the Sea buckthorn leaves, characterization of the phenolic compounds, and determination of bioactive properties of the extracts 沙棘叶超声波辅助提取的优化、酚类化合物的表征以及提取物生物活性特性的测定

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-29 DOI: 10.1016/j.fufo.2024.100487

Nora Pap , Pertti Marnila , Juha-Matti Pihlava , Jenni Tienaho

Sea buckthorn leaves are known to be rich in antioxidants and phenolic compounds. However, non-proper processing methods can result in a decrease of the beneficial properties. To address this, response surface methodology (RSM) was used in the modelling and optimizing of the ultrasound assisted extraction of the sea buckthorn leaves to obtain high yields of total phenolics content in the extract. The alike obtained extracts were subjected under investigations of bioactivities such as the antioxidant activities (FRAP and ORAC), antibacterial properties against Staphylococcus aureus and Escherichia coli and anti-inflammatory characteristics. The results indicated that the extracts obtained under the optimal process conditions of 30 min, continuous pulse, and solid to liquid ratio of 0.2 showed antioxidant activity, and antibacterial activity against both Gram+ and Gram– bacteria at a moderate level. The extracts are rich in polyphenolic compounds, such as ellagic acid and flavonoids. The in vitro anti-inflammatory tests with THP-1 promonocyte model indicated that the sea buckthorn leaf extract obtained by ultrasound assisted extraction has powerful anti-inflammatory properties. These results prove that the ultrasound assisted extraction of sea buckthorn leaves provides a good source of phenolic compounds that have versatile bioactive properties and can generally be regarded as health promoting food compounds.

众所周知，沙棘叶富含抗氧化剂和酚类化合物。然而，不正确的加工方法会导致有益成分的减少。针对这一问题，研究人员采用响应面方法（RSM）对沙棘叶的超声波辅助萃取进行建模和优化，以获得高产率的总酚类化合物萃取物。对同样获得的提取物进行了生物活性研究，如抗氧化活性（FRAP 和 ORAC）、对金黄色葡萄球菌和大肠杆菌的抗菌特性以及抗炎特性。结果表明，在 30 分钟、连续脉冲和固液比为 0.2 的最佳工艺条件下获得的提取物具有抗氧化活性，并对革兰氏阳性菌和革兰氏阴性菌具有中等程度的抗菌活性。提取物中含有丰富的多酚化合物，如鞣花酸和黄酮类化合物。用 THP-1 原核细胞模型进行的体外抗炎试验表明，通过超声波辅助萃取获得的沙棘叶提取物具有强大的抗炎特性。这些结果证明，超声波辅助萃取沙棘叶是酚类化合物的良好来源，这些酚类化合物具有多种生物活性特性，通常可被视为促进健康的食品化合物。

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引用次数: 0

Edible caterpillars (Gonimbrasia belina and Gynanisa maja) as emerging source of nutrients and bioactive compounds 可食用毛虫（Gonimbrasia belina 和 Gynanisa maja）作为营养和生物活性化合物的新来源

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-26 DOI: 10.1016/j.fufo.2024.100478

Chrysantus M. Tanga , Brian O. Ochieng , Dennis Beesigamukama , Changeh J. Ghemoh , Cynthia Mudalungu , Xavier Cheseto , Isaac M. Osuga , Sevgan Subramanian , Segenet Kelemu

Globally, despite the commercial and cultural importance of edible caterpillars (Gynanisa maja and Gonimbrasia belina), comprehensive information on their dietary and therapeutic benefits has not been fully explored. The study was aimed at evaluating the nutritional composition and bioactive compounds profile of two important edible caterpillars (Gonimbrasia belina and Gynanisa maja) in Africa. Our results demonstrated that G. belina and G. maja are capable of amplifying host plant protein (17 %) by 4.3-folds [72.8 %] and 3.6-folds [61.3 %], respectively. Lysine (32.6 mg/g), methionine (12.5–27.1 mg/g) and valine (7.7–25.4 mg/g) value were significantly harnessed. Substantial amounts of ω−3 fatty acids (methyl 5Z,8Z,11Z,14Z,17Z-eicosapentaenoate and methyl 9Z,12Z,15Z-octadecatrienoate), minerals [iron (3.6–21.2 mg/100 g), zinc (7.1–17.3 mg/100 g), calcium (55.1–60.4 mg/100 g)] and vitamins [retinol (0.02–0.03 mg/kg), γ tocopherol (0.05–0.07 mg/kg) and α-tocopherol (1.2 mg/kg)] were detected. Important phytochemical [flavonoids: rutin (7.8–20.4 ng/g), quercetin (7.2–9.0 ng/g), luteolin (7.4–7.5 ng/g), apigenin (20.8–28.6 ng/g) and kaempferol (3.3–6.5 ng/g)] and phytosterols [stigmasta-3,5-diene, campesterol and sitosterol] were identified. These findings suggests that both edible caterpillars contain sufficient nutrients and therapeutic compounds, which when integrated into human food products, either whole, in-part, or processed will greatly contribute towards countering nutritional insecurity and improve livelihoods of people in many countries.

在全球范围内，尽管食用毛虫（Gynanisa maja 和 Gonimbrasia belina）具有重要的商业和文化价值，但有关其膳食和治疗功效的全面信息尚未得到充分探索。这项研究旨在评估非洲两种重要食用毛虫（Gonimbrasia belina 和 Gynanisa maja）的营养成分和生物活性化合物概况。我们的结果表明，G. belina 和 G. maja 能够将寄主植物蛋白质（17%）分别放大 4.3 倍 [72.8 %] 和 3.6 倍 [61.3%]。赖氨酸（32.6 毫克/克）、蛋氨酸（12.5-27.1 毫克/克）和缬氨酸（7.7-25.4 毫克/克）的含量都有显著提高。1-17.3 毫克/100 克）、钙（55.1-60.4 毫克/100 克）]和维生素[视黄醇（0.02-0.03 毫克/公斤）、γ-生育酚（0.05-0.07 毫克/公斤）和α-生育酚（1.2 毫克/公斤）]。还发现了重要的植物化学物质[类黄酮：芦丁（7.8-20.4 纳克/克）、槲皮素（7.2-9.0 纳克/克）、木犀草素（7.4-7.5 纳克/克）、芹菜素（20.8-28.6 纳克/克）和山柰酚（3.3-6.5 纳克/克）]和植物甾醇[豆甾-3,5-二烯、莰酯醇和谷甾醇]。这些研究结果表明，这两种可食用毛虫都含有充足的营养成分和治疗化合物，如果将其全部、部分或加工成人类食品，将大大有助于解决营养不安全问题，改善许多国家人民的生活。

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引用次数: 0

Novel strategies to control the biofilm formation by Pseudomonas aeruginosa in the food industry 控制食品工业中铜绿假单胞菌生物膜形成的新策略

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-21 DOI: 10.1016/j.fufo.2024.100481

Rahele Sadeghzadeh , Fatemeh Rafieian , Mahdi Keshani , Zahra Salehi , Seid Mahdi Jafari

Pseudomonas aeruginosa is a Gram-negative human pathogenic bacterium that has the ability to form multicellular biofilm (BF) communities. Due to the presence of extracellular polymeric substances, BF protects bacteria from unfavorable environmental conditions and causes their resistance to antimicrobial substances. The presence of BF in the food industry has become a great threat to food safety. Conventional disinfection technologies are inappropriate for effective BF control due to the resistances created to them and the toxic residues for humans and the environment that they leave behind. Therefore, it is necessary to understand more about the formation and development of BF and environmentally friendly methods to remove BF from food and equipment in contact with food. This review article describes BF formation, its resistance mechanisms to antimicrobial agents, and BF development. Also, novel and effective strategies involved in BF removal are discussed including physical methods (plasma, pulsed electric field and ultrasonication), physicochemical method (electrolyzed water), biological methods (enzymes and bacteriophages), natural compounds such as essential oils, and application of nanomaterials.

铜绿假单胞菌是一种革兰氏阴性人类致病细菌，具有形成多细胞生物膜（BF）群落的能力。由于存在胞外聚合物物质，生物膜可保护细菌免受不利环境条件的影响，并使细菌对抗菌物质产生抗药性。食品工业中存在的 BF 已对食品安全构成巨大威胁。传统的消毒技术无法有效控制 BF，因为它们会产生抗药性，并对人类和环境造成有毒残留。因此，有必要进一步了解 BF 的形成和发展，以及从食品和与食品接触的设备中去除 BF 的环境友好型方法。这篇综述文章介绍了 BF 的形成、其对抗菌剂的抗性机制以及 BF 的发展。此外，文章还讨论了去除 BF 的新型有效策略，包括物理方法（等离子体、脉冲电场和超声波）、物理化学方法（电解水）、生物方法（酶和噬菌体）、天然化合物（如精油）以及纳米材料的应用。

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引用次数: 0

Topic: Physicochemical, functional and antioxidant properties of cricket protein powders produced by microwave-assisted spouted bed drying 主题微波辅助喷流床干燥法生产的蟋蟀蛋白粉的理化、功能和抗氧化特性

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-20 DOI: 10.1016/j.fufo.2024.100480

Sirichat Chanadang , Sukanya Mingyai , Phantipha Charoenthaikij , Kitti Sathapornprasath , Yostana Supan , Duangkamon Wayupap , Teerarat Itthisoponkul

The study examined the quality of cricket protein powder (CPP) dried using microwave-assisted spouted bed drying (MSBD) and oven drying (OD). Two types of crickets, Acheta domesticus (AD) and Gryllus bimaculatus (GB), were used. Results showed that MSBD produced CPP with higher protein and mineral content and lower fat compared to OD (p < 0.05). MSBD also enhanced functional qualities like solubility, foaming capacity, emulsion ability, water retention capacity, and digestibility. CPP treated with MSBD exhibited significantly increased phenolic content and antioxidant activity (p < 0.05). Cricket species also influenced CPP quality. MSBD-produced protein from AD had a lighter color and superior functional qualities, including solubility, foam stability, and protein digestibility. Conversely, GB-produced MSBD protein showed higher protein and calcium levels, as well as better foam capacity. The faster and more even heating of MSBD, along with its shorter drying time, helps preserve heat-sensitive nutrients and bioactive components. This explains the higher quantities of protein, minerals, phenolics, and antioxidants in MSBD samples. Overall, this study shows that MSBD is a promising way to make high-quality protein ingredient from a sustainable insect protein source that have better antioxidant properties and better functionality.

该研究考察了使用微波辅助喷床干燥（MSBD）和烘箱干燥（OD）干燥的蟋蟀蛋白粉（CPP）的质量。使用了两种蟋蟀，即蟋蟀（Acheta domesticus，AD）和蟋蟀（Gryllus bimaculatus，GB）。结果表明，与 OD 相比，MSBD 生产的 CPP 蛋白质和矿物质含量更高，脂肪含量更低（p < 0.05）。MSBD 还提高了功能品质，如溶解性、发泡能力、乳化能力、保水能力和消化率。用 MSBD 处理过的 CPP 的酚含量和抗氧化活性明显提高（p < 0.05）。蟋蟀种类也会影响 CPP 的质量。用 MSBD 生产的 AD 蛋白质颜色更浅，功能品质（包括可溶性、泡沫稳定性和蛋白质消化率）更优。相反，GB 生产的 MSBD 蛋白质显示出更高的蛋白质和钙含量，以及更好的发泡能力。MSBD 的加热速度更快、更均匀，干燥时间更短，有助于保存对热敏感的营养成分和生物活性成分。这也是 MSBD 样品中蛋白质、矿物质、酚类物质和抗氧化剂含量较高的原因。总之，这项研究表明，MSBD 是利用可持续昆虫蛋白来源制造优质蛋白配料的一种很有前景的方法，它具有更好的抗氧化性和功能性。

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引用次数: 0

Functional chewing gum: Transition from a conventional chew to a novel matrix delivering encapsulated bioactives with health-promoting properties 功能性口香糖：从传统咀嚼口香糖过渡到新型基质，提供具有促进健康特性的封装生物活性物质

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-20 DOI: 10.1016/j.fufo.2024.100482

Hamed Hosseini , Fereshteh Hosseini , Shadi Bolourian , Hossein Sabet Sarvestani , Elham Assadpour , Seid Mahdi Jafari

Many studies have demonstrated the health and functional benefits of bioactive compounds (bioactives), as delivery of these ingredients to the body have been conducted by different techniques, such as enriched foods, supplements, etc. Among these, chewing gum (CWG) could be a unique candidate as delivery matrix of bioactives since presents some inherent benefits, including protective feature of its matrix as encapsulants; improving concentration, memory and alertness; stress reduction, weight manage, easy to use anytime and anywhere, and desired by consumers, especially children. Moreover, the specific style of CWG consumption, i.e. continued chewing without swallowing provides a unique opportunity to local and systemic delivery of bioactives in a sustained release manner, and the stability and activity of bioactives could be controlled by changes in the ingredients and manufacturing procedure, or using encapsulation technique. This review deals with introduction of bioactives in terms of chemical structure, health benefits, limitations for practical effectiveness, followed by highlighting the role of CWG as a delivery system of bioactives. Taking these into account, CWG composition and manufacturing procedures were reviewed, and developments in vitro delivery of encapsulated bioactives by CWG matrix were discussed. In this regard, more studies should be performed to monitor the release behavior of different bioactives from CWG as affected by various factors. Finally, further studies direct us to produce an optimum CWG formulation providing targeted outputs in line with consumer interests, namely good taste, practical efficiency, low price and lack of environment pollution.

许多研究都证明了生物活性化合物（生物活性成分）对健康和功能的益处，并通过不同的技术，如强化食品、补充剂等，将这些成分输送到人体。其中，口香糖（CWG）可能是生物活性物质输送基质的独特候选者，因为它具有一些固有的益处，包括其基质作为封装剂的保护特性；提高注意力、记忆力和警觉性；减轻压力、控制体重；易于随时随地使用，以及消费者（尤其是儿童）的需求。此外，CWG 的特殊食用方式，即持续咀嚼而不吞咽，为生物活性物质的局部和全身持续释放提供了独特的机会，生物活性物质的稳定性和活性可通过改变成分和生产程序或使用封装技术来控制。本综述从化学结构、对健康的益处、实际效果的局限性等方面介绍了生物活性物质，随后重点介绍了化武颗粒作为生物活性物质递送系统的作用。考虑到这些因素，综述了 CWG 的成分和制造程序，并讨论了 CWG 基质体外递送封装生物活性物质的发展情况。在这方面，应开展更多研究，以监测不同生物活性物质受各种因素影响后从 CWG 中释放的行为。最后，进一步的研究将指导我们生产出最佳的 CWG 配方，提供符合消费者利益的目标产出，即口感好、实用高效、价格低廉和无环境污染。

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引用次数: 0

The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour 超临界二氧化碳加工对大豆粉香味和理化特性的影响

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2024-10-19 DOI: 10.1016/j.fufo.2024.100476

Sumanjot Kaur , Ali Ubeyitogullari

Soybeans are rich in protein but have limited food applications due to their undesirable volatile compounds, negatively affecting their flavor and consumer acceptance. This study aimed to extract lipids and volatile compounds from soybean flour using supercritical carbon dioxide (SCCO₂) and investigate the impact of extraction conditions on the properties of soybean flour, including particle size distribution, composition, color, and rheological and textural qualities. Similar lipid extraction yields (∼20 %) were obtained with SCCO₂ and conventional hexane extractions. The volatile compound concentration of the soybean flour was reduced after SCCO₂ extraction (0.63–1.00 µg/g) as compared to hexane extraction (1.44–1.68 µg/g). The results showed that SCCO₂-treated soybean flour showed smaller particle sizes (<250 µm, ∼70 %), improved protein purity upon protein extraction, and brighter color as compared to hexane-extracted flour. Additionally, in comparison to untreated soybean flour, SEM images revealed a more disrupted and rough structure in defatted soybean flour. Overall, the presented SCCO₂ approach can improve the aroma of soybean flour while achieving similar lipid extraction yields with conventional hexane extraction, all without the use of toxic organic solvents.

大豆含有丰富的蛋白质，但由于其不受欢迎的挥发性化合物而限制了其在食品中的应用，对其风味和消费者接受度造成了负面影响。本研究旨在使用超临界二氧化碳（SCCO2）从大豆粉中提取脂质和挥发性化合物，并研究提取条件对大豆粉特性的影响，包括粒度分布、成分、颜色、流变性和质地。SCCO2 和传统正己烷萃取法获得了相似的脂质萃取率（20%）。与正己烷萃取（1.44-1.68 µg/g）相比，SCCO2 萃取后大豆粉中的挥发性化合物浓度降低了（0.63-1.00 µg/g）。结果表明，与正己烷提取的面粉相比，SCCO2 处理的大豆面粉粒径更小（250 微米，70%），蛋白质提取后的蛋白质纯度更高，颜色更鲜艳。此外，与未经处理的大豆面粉相比，扫描电镜图像显示脱脂大豆面粉的结构更加混乱和粗糙。总之，所介绍的 SCCO2 方法可以改善大豆面粉的香味，同时达到与传统正己烷提取相似的脂质提取率，而且无需使用有毒的有机溶剂。

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引用次数: 0