Journal of Agriculture and Food Research, Год журнала: 2025, Номер unknown, С. 102056 - 102056
Опубликована: Май 1, 2025
Язык: Английский
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
2
British Food Journal, Год журнала: 2025, Номер unknown
Опубликована: Фев. 19, 2025
Purpose Cell-based meat is currently one of the most debated food sources recent decades, as it involves cultivating animal-derived biological tissues in controlled environments. Opinions on this topic vary widely; some see nutritional source a strategy to address sustainability challenges agri-food sector, while others perceive potential negative impact their culture and traditions. In context, study aimed gather opinions Italian students engaged animal production science studies assess viewpoints regarding socio-ethical, environmental, economic dimensions since they represent future generation professionals consumers. Design/methodology/approach study, hybrid qualitative-quantitative method Q-methodology was used. By leveraging strengths both qualitative quantitative approaches, provides systematic for examining interviewees’ subjectivity by gathering individuals’ points view into clusters referred factors. Findings The analysis results revealed existence four distinct factors within analyzed student population, highlighting different among group individuals pursuing same course study. Originality/value may provide additional insights debate offer valuable information policymakers discussion novel foods, particularly cell-based meat, which still lacks regulatory framework at European Union level.
Язык: Английский
Процитировано
0
Nature Reviews Bioengineering, Год журнала: 2024, Номер unknown
Опубликована: Сен. 27, 2024
Язык: Английский
Процитировано
3
Future Foods, Год журнала: 2025, Номер 11, С. 100582 - 100582
Опубликована: Фев. 20, 2025
Язык: Английский
Процитировано
0
bioRxiv (Cold Spring Harbor Laboratory), Год журнала: 2025, Номер unknown
Опубликована: Март 4, 2025
Abstract This study provided a comprehensive physiochemical and functional comparison between food-grade, commercially available bovine lactoferrin (cLF) two precision-fermented variants (pfLF_highFe pfLF_lowFe) at varying iron saturation levels. LC-MS FTIR/CD spectroscopy confirmed high purity structural fidelity primary secondary levels, while UV-vis analysis revealed comparable molar absorptivity across all preparations. Fluorescence demonstrated tertiary variability with redshifts observed as result of binding. Molecular weight (M w ) comparisons made using SDS-PAGE showed pfLF_highFe pfLF_lowFe closely resembled cLF, glycosylation very similar N-glycan compositions site occupancy low samples. The isoelectric points (pI) were to cLF; however, varied slightly function saturation, did surface hydrophobicity (S 0 measurements. Thermal denaturation analyses characteristic behaviour preparations, differences again according the preparation’s saturation. Functional studies highlighted chelating ability native-LF cLF pfLF_lowFe, accompanying antimicrobial activity, but interaction capacity Lipid A (LPS) demonstrates preservation certain capabilities in irrespective
Язык: Английский
Процитировано
0
Food Hydrocolloids, Год журнала: 2025, Номер unknown, С. 111380 - 111380
Опубликована: Март 1, 2025
Язык: Английский
Процитировано
0
Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 105013 - 105013
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0
Sustainable Food Proteins, Год журнала: 2025, Номер 3(2)
Опубликована: Апрель 18, 2025
ABSTRACT Taste‐active peptides (TAPs) impart significant organoleptic attributes of food products. Their diverse taste profiles, such as umami, bitter, sweet, salty, sour, and kokumi, hold great potential for various nutraceutical applications. The perception is influenced by TAPs' interactions with receptors, which are governed their structural features, including amino acid composition, sequence, charge, molecular weight, bond configurations. Beyond taste, many TAPs exhibit bioactive properties health benefits that may find applications mitigating chronic diseases, diabetes, cardiovascular disease, inflammation, obesity, cancer. Understanding these characteristics enables the development tailored tastes functional benefits. This review aimed to provide a comprehensive understanding determinants TAPs, receptor interactions, dual role in health. Furthermore, it highlights advancements computational modeling machine learning TAP identification characterization. Future on expected significantly influence how industry addresses both flavor aspects.
Язык: Английский
Процитировано
0
Critical Reviews in Food Science and Nutrition, Год журнала: 2025, Номер unknown, С. 1 - 40
Опубликована: Май 10, 2025
This review highlights recent advancements in fabrication, characterization, and applications of functional plant protein aggregates, emphasizing their growing importance the food industry because sustainability as well cost-effectiveness compared to animal proteins. While native proteins often exhibit limited technofunctional properties, formation aggregates offers a promising solution. explores various aggregation methods, including physical methods (e.g., heat treatment, ultrasonication), chemical modifications glycation, acylation), biological processes enzymatic hydrolysis, fermentation), structural properties changes after these treatments. Advanced characterization techniques such spectroscopy, microscopy, rheological are discussed assess microstructures key like emulsification, gelation, foaming. Applications products beverages, mayonnaise, whipped cream highlighted. The concludes with future research directions enhance industrial nutritional benefits, providing insights into potential for developing innovative sustainable plant-based non-food products.
Язык: Английский
Процитировано
0
Journal of Agriculture and Food Research, Год журнала: 2025, Номер unknown, С. 102056 - 102056
Опубликована: Май 1, 2025
Язык: Английский
Процитировано
0