Future Foods最新文献

英文中文

Enhancement of chitosan/gelatin biodegradable films with cashew nut skin extract and Ocimum gratissimum L. essential oil for active food packaging 腰果皮提取物和茴香精油增强壳聚糖/明胶可生物降解膜的活性食品包装

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-03 DOI: 10.1016/j.fufo.2025.100867

Xuan-Tien Le , Quy Sinh Nguyen , Minh-Tam K. Nguyen , Thi Quynh Ngoc Nguyen

Excessive use of petroleum-based plastics in food packaging has sparked environmental and health concerns, prompting demand for sustainable alternatives like biodegradable active films that reduce ecological impact, enhance safety, and extend shelf life. In this study, cashew nut skin extract (CNSE) and Ocimum gratissimum L. essential oil (OGEO) were incorporated into chitosan/gelatin-based films, either individually or in combination, to develop active biodegradable packaging films with enhanced functionalities. Compared to the control film (CG00), the CG03 film with 3 % CNSE addition showed improved water resistance, antimicrobial properties, and thermal stability, while maintaining a compact microstructure, although it had reduced flexibility. Conversely, the CG10 film with 1 % OGEO addition exhibited enhanced antioxidant activity and mechanical performance, but with a more porous microstructure, lower thermal stability, and increased water vapor permeability. Notably, the CG13 film containing both OGEO and CNSE exhibited significantly better overall performance than films formulated with either component alone. The CG13 film demonstrated 1.1 and 35.3 times higher antioxidant activity in the ABTS assay compared to CG10 and CG03, respectively, while also exhibiting superior antimicrobial activity, optical properties, and a balanced profile of mechanical strength, moisture resistance, and thermal stability. Remarkably, CG13 outperformed CG00, CG10 and CG03 in preserving the quality of fresh pork. After 13-days storage, the TVB-N value of fresh pork wrapped with CG13 was 19 %, 8 % and 11 % lower than that wrapped with CG00, CG10 and CG03, respectively. These findings highlight the potential of combining OGEO and CNSE to develop sustainable, high-performance active food packaging materials.

在食品包装中过度使用石油基塑料引发了环境和健康问题，促使人们对生物可降解活性薄膜等可持续替代品的需求，以减少对生态的影响，提高安全性，延长保质期。本研究将腰果皮提取物（CNSE）和腰果精油（Ocimum gratissimum L.精油）单独或联合加入壳聚糖/明胶基薄膜中，制备了具有增强功能的活性生物可降解包装薄膜。与对照膜（CG00）相比，添加3% CNSE的CG03膜具有更好的耐水性、抗菌性能和热稳定性，同时保持了致密的微观结构，但柔韧性降低。相反，添加1% OGEO的CG10膜具有增强的抗氧化活性和力学性能，但其微观结构更多孔，热稳定性降低，水蒸气渗透性增加。值得注意的是，同时含有OGEO和CNSE的CG13薄膜的综合性能明显优于单独含有任一组分的薄膜。在ABTS实验中，CG13薄膜的抗氧化活性分别是CG10和CG03的1.1倍和35.3倍，同时还表现出优异的抗菌活性、光学性能以及机械强度、耐湿性和热稳定性的平衡。CG13的保鲜效果明显优于CG00、CG10和CG03。贮藏13 d后，CG13处理的鲜猪肉TVB-N值分别比CG00、CG10和CG03处理低19%、8%和11%。这些发现突出了OGEO和CNSE联合开发可持续、高性能活性食品包装材料的潜力。

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引用次数: 0

Simultaneous extraction of hempseed oil bodies and protein concentrate through mild phytate-driven water-only fractionation 通过温和的植酸驱动水分馏同时提取大麻籽油体和浓缩蛋白

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-03 DOI: 10.1016/j.fufo.2025.100864

Mauricio Oyarzún , Jens Saalbrink , José C. Bonilla , Ourania Gouseti , Poul Erik Jensen , Jens Risbo

The increasing demand for plant-based ingredients motivates the need for sustainable processing of oil-rich seeds, simultaneously obtaining oil bodies (OBs) and protein fractions. In this study, hempseeds were fractionated using a water-only process to produce hempseed meal, cream (rich in OBs), serum, and a protein-rich pellet. The cream fraction was high in oil (98.6 ± 1.5 % dry basis, d.b.) and low in proteins (2.4 ± 0.8 % d.b.), predominantly OBs surface proteins. ζ-potential and particle size experiments suggested that a purified OBs cream was obtained, with large OBs observed across the pH range. The pellet, considered a hempseed protein concentrate (HPC), contained 73.8 ± 1.9 % d.b. of proteins. It was mainly composed of the storage protein edestin and was high in phytate. HPC likely precipitated through a mechanism different from conventional isoelectric precipitation of proteins, forming insoluble protein-cation-phytate complexes that facilitated their separation from OBs, as confirmed by phytase and phytate treatments. Moreover, coherent anti-Stokes Raman scattering microscopy images showed that phytate interacted with OBs when added to the cream fraction, seemingly having a reduced particle size, increasing OBs packing and extending storage time. This study highlights the potential of mild hempseed processing and the role of phytate in fractionating and enhancing the stability of food ingredients.

对植物性成分日益增长的需求激发了对富含油的种子进行可持续加工的需求，同时获得油体（OBs）和蛋白质组分。在这项研究中，使用纯水工艺对大麻籽进行分离，以生产大麻籽粉、奶油（富含OBs）、血清和富含蛋白质的颗粒。乳膏中油脂含量高（98.6±1.5%），蛋白质含量低（2.4±0.8%），主要是OBs表面蛋白。ζ-电位和粒度实验表明，得到了纯化的OBs乳膏，在整个pH范围内观察到较大的OBs。该颗粒被认为是大麻籽蛋白浓缩物（HPC），含有73.8±1.9% d.b.的蛋白质。其主要成分为贮藏蛋白艾德素，植酸含量较高。正如植酸酶和植酸处理证实的那样，HPC的沉淀机制可能不同于传统的蛋白质等电沉淀，形成不溶性的蛋白质-阳离子-植酸复合物，促进了它们与OBs的分离。此外，相干抗stokes拉曼散射显微镜图像显示，当添加到乳膏馏分时，植酸盐与OBs相互作用，似乎降低了OBs的粒径，增加了OBs的堆积，延长了储存时间。本研究强调了轻度大麻籽加工的潜力以及植酸盐在食品成分分离和增强稳定性方面的作用。

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引用次数: 0

Preface to Special Issue: Transformation of agro-forest side streams into food chain production 特刊前言：农林业侧流转化为食物链生产

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-01 DOI: 10.1016/j.fufo.2025.100786

Thao M. Ho , Anna Michalska-Ciechanowska , Tuyen T. Truong

引用次数: 0

Editorial - Preserving food and the planet: Sustainable packaging for a circular food economy 社论-保护食物和地球：循环食品经济的可持续包装

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-01 DOI: 10.1016/j.fufo.2025.100820

Susana Guzmán-Puyol , José J. Benítez , José Alejandro Heredia-Guerrero

引用次数: 0

Yield vs. functionality: Enzyme-assisted extraction of mango peel reduces antioxidant dietary fiber quality 产量与功能：酶辅助提取芒果皮会降低抗氧化膳食纤维的质量

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-01 DOI: 10.1016/j.fufo.2025.100862

Arnau Vilas-Franquesa , Sibilla Bensi , Shiqi Yang , Vincenzo Fogliano

This study explores enzymatic-assisted extraction (EAE) of fibers from mango peels and their prebiotic potential. Mango peels were treated with Pectinex®, Pectinex Smash XXL®, and Viscozyme® at various temperatures (30–50 °C) and times (2–6 h). Ethanolic precipitable matter (EPM) was used to estimate soluble fiber yield. Viscozyme® at 40 °C for 2 h produced the highest EPM (∼15 g/100 g dry matter). However, control samples (30 °C, 2 h) preserved the most phenolic compounds (250 mg GAE/g EPM) and antioxidant activity in the EPM. In vitro fermentation of EPM showed that all fibers induced the production of SCFA, with the phenolic-richer fibers promoting a greater propionic acid production. These findings indicate that EAE is a valuable strategy to extract fibers from mango peels, but that enzymatic conditions must be fine-tuned to preserve higher concentration of phenolic compounds. The interaction between phenolics and fiber, or antioxidant dietary fiber, appears pivotal in modulating gut microbiota functionality.

本研究探讨了酶辅助提取芒果皮纤维及其益生元潜力。用Pectinex®、Pectinex Smash XXL®和Viscozyme®在不同温度（30-50°C）和时间（2-6 h）下处理芒果皮。用乙醇可沉淀物（EPM）测定可溶性纤维得率。粘酶®在40°C下放置2小时产生最高的EPM（约15 g/100 g干物质）。然而，对照样品（30°C, 2 h）保留了EPM中最多的酚类化合物（250 mg GAE/g EPM）和抗氧化活性。EPM体外发酵表明，所有纤维均能诱导短链脂肪酸的产生，其中酚含量较高的纤维促进丙酸的产生。这些发现表明，EAE是从芒果皮中提取纤维的一种有价值的策略，但酶促条件必须微调以保持较高浓度的酚类化合物。酚类物质与纤维或抗氧化膳食纤维之间的相互作用似乎在调节肠道微生物群功能方面起着关键作用。

引用次数: 0

Future Foods Special Editions about 38th EFFoST International Conference 2024 in Bruges (Belgium) 关于2024年比利时布鲁日第38届EFFoST国际会议的未来食品特别版

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-12-01 DOI: 10.1016/j.fufo.2025.100819

引用次数: 0

Fish for food or food for fish? Use of material flow analysis to optimize protein availability of seafood products for human consumption 鱼为食还是食物为鱼？利用物料流分析优化人类消费海产品的蛋白质供应

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

Pub Date : 2025-11-29 DOI: 10.1016/j.fufo.2025.100857

David Baptista de Sousa , Ramzy Kahhat , Ian Vázquez-Rowe

The growing pressure on pelagic resources and the dilemma of redirecting high-nutritional whole fish to aquafeed, stress the need for quantitative evidence to maximize marine-protein availability for human consumption. This study compares two scenarios with anchovy (Engraulis spp.) and tuna (Thunnus spp.): 1) minimally processed marine biomass for direct human consumption (DHC); and, 2) whole-fish reduced into fishmeal and fish oil (FMFO) for aquafeeds (indirect human consumption), with trout (Oncorhynchus mykiss) as the farmed species. A material flow analysis was performed using 1 t of cleaned pelagic-fish ready for DHC as functional unit, with system boundaries spanning from wild fisheries landings to fish on the plate. Mass-protein balances were modeled with STAN software. Net relative protein-return, energy-return, and the relative-profitability indicators were calculated for each product-process. Results show that all indicators applied favor DHC, even under optimized feed conversion rates. In terms of protein efficiency, these findings corroborate that DHC of pelagic fish outperforms its use as aquafeed, making it the preferred strategy, especially in contexts of food insecurity and limited supplies of high-biological value protein.

对远洋资源的压力越来越大，以及将高营养全鱼改为水产饲料的困境，强调需要定量证据来最大限度地为人类消费提供海洋蛋白质。本研究比较了凤尾鱼（Engraulis spp）和金枪鱼（Thunnus spp.）的两种情况：1)人类直接消费的最低限度加工海洋生物质（DHC）；2)以鳟鱼（Oncorhynchus mykiss）为养殖品种，将整鱼还原成鱼粉和鱼油（FMFO）作为水产饲料（间接供人类食用）。以1吨准备用于DHC的清洁远洋鱼为功能单元，进行了物质流分析，系统边界从野生渔业上岸到盘子上的鱼。质量-蛋白质平衡用STAN软件建模。净相对蛋白质回报、能量回报和相对盈利能力指标对每个产品过程进行了计算。结果表明，即使在优化的饲料转化率下，所有指标都有利于DHC。就蛋白质效率而言，这些研究结果证实，远洋鱼类的DHC优于其作为水产饲料的使用，使其成为首选策略，特别是在粮食不安全和高生物价值蛋白质供应有限的情况下。

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引用次数: 0

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

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

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

Phatthranit Klinmalai , Jenjira Leelapatarapun , Phanwipa Wongphan , Nathdanai Harnkarnsujarit

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

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

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引用次数: 0

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

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

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

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

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

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

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

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

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引用次数: 0

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

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods

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

Jenni Lappi, Ulla Holopainen-Mantila, Nesli Sozer

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

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

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