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This study explored the cultivation of Porphyridium cruentum using beet molasses and corn steep liquor (CSL) as alternative agri-waste substrates. The objective was to enhance the biomass and lipid production of P. cruentum , known for its potential as an industrial EPA producer. Using a Box-Behnken Design (BBD) as part of the response surface methodology (RSM), we investigated the effects of beet molasses, CSL, and F/2 nutrients on the microalga's cultivation. The results demonstrated a significant influence of these factors on the final cell count and lipid content over an 8-day cultivation period. Specifically, optimal growth conditions were identified at approximately 1.78 g/L of molasses and 1.89 g/L of CSL, yielding a cell count of 12.1 × 106 cells/mL and a lipid content of 24.48%. Validation experiments reaffirmed these findings, with observed results closely aligning with predicted values. Optimized media achieved also a significant higher content of carotenoids and phycobiliproteins compared to the standard media. This research highlights the potential of using agro-industrial by-products for large-scale cultivation of P. cruentum , offering a sustainable approach for enhancing lipid and pigment production. • First-time use of beet molasses and corn steep liquor for cultivating P. cruentum. • Demonstrated the potential of agro-industrial by-products for sustainable microalgae cultivation. • Optimized biomass and lipid production using Box-Behnken Design. • Achieved 12.1 × 106 cell/mL & 24.48% lipid content with optimal conditions. • Showcased P. cruentum as a sustainable source for omega-3 production. [ABSTRACT FROM AUTHOR]

The objectives of this research were to study tuber starch characteristics and chemical - thermal properties of 21 potato varieties, and to determine their genetic diversity through SSR markers. Starch granular size varied among samples, with a wide diameter distribution (5–85 μm), while granule shapes were similar. Differential Scanning Calorimeter analysis showed that the transition temperatures (69 °C–74 °C) and enthalpies of gelatinization (0.9 J/g–3.8 J/g) of tubers were also variety dependent. SSR analysis allowed the detection of 157 alleles across all varieties, with an average value of 6.8 alleles per locus. Variety-specific alleles were also identified. SSR-based cluster analysis revealed that varieties with interesting quality attributes were distributed among all clusters and sub-clusters, suggesting that the genetic basis of traits analyzed may differ among our varieties. The information obtained in this study may be useful to identify and develop varieties with slowly digestible starch. [ABSTRACT FROM AUTHOR]

Abstract: The concept of aseptic processing originated to solve problems associated with conventional ‘in-container’ sterilization of foods such as low rate of heat penetration to the slowest heating point in the container, the long processing times required to deliver the required lethality, destruction of the nutritional and sensory characteristics of the food, low productivity, and high energy costs. Aseptic processing technique has been successfully applied to liquid foods and acid foods containing discrete particulates. However, the extension of aseptic processing to heterogeneous low-acid liquid foods containing discrete particulates has been difficult due to lack of data on critical factors such as interfacial heat transfer coefficient between the liquid and the particle as well as the residence time distribution (RDT) of particles in the holding tube of the aseptic system. Geometry of holding tube represents a primary parameter in determining the residence time distribution of particulate inside an aseptic processing system. Several configuration had been investigate in the past, including curved geometries in order to minimize spreading of RTD. In the following work an experimental bypass holding tube is optimized numerically and experimentally. Numerical optimization was performed by using the Optimal Shape Design, where the essential element respect to classical numerical simulations in fixed geometrical configurations, is to introduce a certain amount of geometrical degrees of freedom as a part of the unknowns, which means that the geometry is not completely defined, but part of it is allowed to move dynamically in order to minimize or maximize the objective function. [Copyright &y& Elsevier]

The study aimed to design oleofoams based on carnauba wax (CW) and glyceryl monostearate (GMS), investigating the effect of their ratio (10:0, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8; 0:10) on the resulting oleofoam properties. Dynamic rheological analyses were performed to explore the mechanical properties of both oleogels and oleofoams. Oleofoams were also characterized for texture, color and physical stability Both oleogels and oleofoams exhibited a solid-like behaviour confirming the formation of a fat crystal network during the cooling and whipping process. Oleogels with lower G′ values generated the most stable oleofoams. CW-based oleogel did not whip, while GMS-based oleofoam did not show desirable properties. A CW: GMS ratio of 3:7, 4:6, or 5:5 is required to obtain self-standing oleogels with high oil binding capacity, whippable in 25–40 min reaching an overrun of 50%. The resulting oleofoams are stable and characterized by high network strength, crucial for food applications. • Carnauba wax and glyceryl monostearate oleofoams were successfully designed. • Rheological properties and oil loss of oleogels strictly affected whipping parameters. • The recovery rate was affected by the CW: GMS ratio ranging from 20 to 74%. • Tailored systems for specific food applications can be obtained. [ABSTRACT FROM AUTHOR]

Sweeteners and flavors are generally added to yogurt to make them more palatable. However, the addition of these ingredients may affect the fermentation process of yogurt as well as its physical and sensory characteristics. Consumers prioritize yogurt products that are “natural.” A modified single-chain form of the natural sweet protein monellin extracted from the fruit of Dioscoreophyllum cumminsii, called MNEI, could be a useful alternative to artificial sweeteners. The aim of the present work was to evaluate new rapid sensory methods in combination with rheology to assess the viability of using MNEI to develop sweetened yogurts without the calories of sugar. We studied the gelation and cooling kinetics of 4 yogurt samples (unsweetened or sweetened with MNEI, aspartame, or sucrose) by using a rheometer. Furthermore, the 4 yogurts, with and without addition of a flavoring agent, were characterized from a sensory perspective using a combination of 2 rapid sensory methods, ultra flash profile and flash profile. Rheological results showed that, when added at typical usage levels, aspartame, sucrose, and MNEI did not generally affect the yogurt fermentation process or its rheological properties. Sensory results demonstrated that texture attributes of yogurts with aspartame and sucrose were strongly linked to sweetness and flavor perception, but this was not true for MNEI-sweetened yogurts. In contrast to results obtained from samples sweetened with sucrose and aspartame, MNEI protein did not sweeten the yogurt when added before fermentation. This study highlights the enhancing effect of flavor on sweetness perception, supporting previous reports that noted synergistic effects between sucrose or aspartame and flavors. Hence, future studies should be conducted to determine how sweet proteins behave in yogurt when added after fermentation. [ABSTRACT FROM AUTHOR]

Pasta extrusion simulation still represent a powerful challenge from a computational point of view, for both the complexity of the rheological properties of semolina dough and the process itself, in which a polymerization phenomena, driven by a combination of pressure and temperature and strongly influenced by moisture content, takes place in the final part of the extruder barrel. In this work an integrated experimental-numerical approach is proposed for numerical simulation of pasta extrusion. An extensive set of rheological data in industrial range of moisture content (MC) and temperature obtained using a capillary rheometer is reported. To overcome the reduced accuracy of Arrhenius models for pasta dough viscosity published in literature, a numerical approach based on local Taylor expansion is proposed, matching exactly experimental data. The proposed model was then validated numerically comparing numerical results obtained in the framework of Computational Fluid Dynamics with experimental data obtained by using an experimental laboratory extruder (Sercom press, mod INRA). A moving mesh approach was adopted to model the screw dynamics inside the press barrel and a modified version of OpenFoam solver was developed. Rheological test and numerical simulations reciprocally validate each others: errors in rheological characterization would results in errors in numerical results, while wrong numerical modeling would not match experimental extrusion data. The proposed tool represent a validated basis for pasta production process optimization and reverse engineering of die design. [ABSTRACT FROM AUTHOR]

The presence of inaccurate food identification is an increasing global concern. The occurrence of species substitution in the fish and meat sectors has been documented in numerous cases. In comparison, there is much less information on the incidence of food mislabeling in the plant sector, where variety substitution is the most frequent problem. Our aim was to reveal possible mislabeling of commercial tomato products by a means of molecular genetic analysis. We focused our study on the “San Marzano” because it is considered among the most important industrial tomato in the world and fetches a higher market price. Since 1996, an EU Protected Designation of Origin (PDO) scheme guarantees the authenticity and origin of the true “San Marzano” production. In this work, SSRs were tested on 20 tomato varieties, validated on foodstuff and then employed to establish the genetic identity of 25 commercial tins labeled as “San Marzano”. SSR fingerprint was able to reveal that cans contained fruits that do not have the genetic profile of the ‘San Marzano sel. 2’ or ‘Kiros’ varieties, the only ones allowed for the production of PDO labeled products. Our work proved the usefulness of DNA-based tools to guarantee the authenticity of premium plant varieties. Furthermore, it strongly prompted the introduction of DNA tests for the control and law enforcement in agro-food chain. Our work demonstrated that SSR fingerprint could be used to optimize business objectives and match consumers' demand of authentic plant-derived foodstuff. [ABSTRACT FROM AUTHOR]

• Oils behave differently when gelled with different oleogelators. • Oil type affected the Avrami parameters estimated from the gelation process. • Self-standing oleogels were obtained for all the oils analysed. • Hemp seed, almond and pumpkin seed oils can be gelled to obtain novel oleogels. This study aimed to understand the effect of fatty acid composition and viscosity of vegetable oils on network formation mechanism and physical properties of oleogels. To this purpose, 12 oleogels were prepared, by choosing 6 seed oils and two waxes, at a fixed oleogelator concentration (6%). The modified Avrami model correctly describes the crystallization profile (R2 > 0.98) and the oil type did not affect the Avrami index that ranged from 1.00 to 1.43. Independently from oleogelator, rice and hemp seed oils followed a 3-D network formation mechanism, while almond oil a 2-D mechanism. The strength and yield stress of carnauba wax oleogels increased with increasing saturated fatty acid amount, while in beeswax-based oleogels a more interconnected structure was associated with the length of the saturated fatty acid chain. Thus, the oleogels formation mechanism was closely related to the chemical composition of the solvent, even in highly monounsaturated or polyunsaturated oils. [ABSTRACT FROM AUTHOR]

The complexity of food structure is such as to hinder its inclusion in mathematical models predicting food properties and transformations, although a considerable impulse is being determined by using artificial intelligence. As a matter of fact, food definition currently neglects the structural description, even in those fields for which structure is demonstrated to have a decisive role, such as nutrition. This review aims to analyse the current knowledge about the structure of foods and its potential use to numerically define the sensory and nutritional quality, as well as the stability properties. Starting from this information, a possible methodology is explored to build, even in an automated way, mathematical models for simulating and predicting the properties of food. A model pipeline has been proposed and applied to pasta, in particular exploiting the description of the structural changes occurring upon cooking. Foods may be designed in silico , based on automated pipelines for direct extraction of information on rheological and sensory properties as derived from structure images and from data on the dynamic state of the water. The ultimate goal of these approaches is to make more limited use of expensive and time-consuming experiments on physically prepared foods to get to use digital twins of foods designed in the laboratory. • Supramolecular structure is important for in-silico design of functional foods. • Models based on artificial intelligence may predict optimal food structures. • Water-matrix interactions and structure must be included in digital twin of food. [ABSTRACT FROM AUTHOR]

• Humans are different sensitive to the hardness. • Different levels of hardness sensitivity lead to different food appreciations. • Male are more sensitive to the hardness than females. • Young are more sensitive to the hardness than adults. Although hardness is a key texture attribute which plays an important role in food preferences, there are no well-established methods to assess human sensitivity to the attribute as perceived in real food product evaluation. The aim of our study was therefore to ascertain whether our previous approach used to estimate sensitivity to graininess could be applied to assess sensitivity to other texture properties, especially hardness. Four jelly samples were prepared with different agar-agar concentrations in order to obtain different levels of hardness. First, mechanical tests were performed to characterize the samples. The jellies significantly varied in hardness, with stress values (kPa) increasing linearly with increasing agar-agar concentration. In all, 248 subjects evaluated both their liking for jellies and their hardness intensity. The hardness intensity evaluated by each consumer was then fitted by a linear equation. Subjects were finally clustered into three groups (high, moderate and low sensitivity) on the basis of the slope of the linear equation and the R squared value. A significant difference between the three groups in terms of perceived hardness (p < 0.0001) was observed, demonstrating the validity of the approach for clustering the subjects. Different sensitivities slightly affected liking scores as well. Young subjects are more sensitive than adults, and males more so than females. In conclusion, we find that differences in hardness perception exist and the proposed approach is useful to gauge them. Moreover, we find that individual characteristics, such as gender and age, may play an important role in hardness perception and food liking. [ABSTRACT FROM AUTHOR]

• Aquatic protists are a sustainable source for food grade omega-3. • Strain selection is important for efficient omega-3 rich oil production. • Development of a sustainable biorefinery model is required to reduce overall production costs. • Evaluation of food by-products and waste as alternative nutrients for protist cultivation. Biotechnological production of omega-3 polyunsaturated fatty acids (PUFAs) has become a commercial alternative to fish oil in the past twenty years. Compared to PUFA production by fatty fishes, that from microorganisms has increased due to its promising sustainability and high product safety and to increasing awareness in the expanding vegan market. Although autotrophic production by microalgae seems to be more sustainable in the long term, to date most of the microbial production of omega-3 is carried out under heterotrophic conditions using conventional fermentation technologies. The present review critically analyzes the main reasons for this discrepancy and reports on the recent advances and the most promising approaches for its future development in the context of sustainability and circular economy. [ABSTRACT FROM AUTHOR]

Abstract Potatoes tubers are the raw materials of many processed food, such as cooked potatoes in hot water, baked potatoes and the most popular fried potatoes. The objective of this work was to study the impact of boiling, baking and frying on microstructure and properties of six potato varieties (Agata, Agria, Innovator, Lady Rosetta, Musica and Spunta) with different origin. Scanning Electron Microscopy revealed significant differences between varieties and tuber microstructure changes following all cooking processes. Differential Scanning Calorimeter analysis showed that the transition temperatures (ranging between 60 °C and 85 °C) and enthalpies of gelatinization (2.1 J/g–3.9 J/g) of tubers were also variety dependent. In addition, the elasticity modulus of cooked samples depended on process type and followed the order: baked potatoes > boiled > fried potatoes. In particular, baked Lady Rosetta (224.3 kPa) showed the least decrease in rigidity between thermal processes. Fried Agria and Spunta, (56.3 and 61 kPa, respectively) had the smallest value of Young's modulus. Molecular marker analyses provided a genetic fingerprinting of our varieties, allowing the identification of diagnostic markers. Innovator revealed an important genetic distance from the other varieties. Such distance corresponded to its exclusive phenotypic traits, that are known to affect thermochemical properties. The information obtained in this work may be useful to further study and associate genetic sequences with appreciable food technological traits. Graphical abstract Unlabelled Image Highlights • The chemical and thermal properties of potatoes differed among examined varieties. • Microstructure of tubers were variety and cooking processes dependent. • Molecular fingerprinting of potato varieties detected noteworthy DNA polymorphisms. [ABSTRACT FROM AUTHOR]

The addition of cow milk cream to buffalo cream, if not specified on the butter label, is a fraudulent practice. This adulteration is a common because cow cream has lower costs. A chromatographic method based on the detection of specific proteins (as described in DM 10/04/1996) was used to detect bovine cream in buffalo cream destined for the butter-making process. The presence of cow proteins in buffalo cream at increasing percentages was confirmed by increased β-lactoglobulin (β-Lg) A levels (a variant absent in buffalo) and decreased Bx peaks (absent in cow). β-Lg, an adulteration marker, allowed for the identification of 1% cow whey in buffalo whey. The efficiency of the calibration curves was evaluated by analysing test samples prepared with known percentages of cow whey in buffalo whey (3, 8, 27 and 37%). The comparison between the empirical and theoretical values showed an error ≤3.1%. The results obtained in this study demonstrate that this HPLC method is able to detect the addition of cow cream to buffalo cream. Therefore, it could be applied as a simple and rapid technique for the routine authentication of buffalo cream genuineness destined for the butter-making process. [ABSTRACT FROM AUTHOR]

Background In the continued fight against the alarming excessive weight gain epidemic, taking sugar out of the sugar-sweetened beverages which have been implicated to be the major single food category source of added sugar in the current human diet, has become more crucial than before. Scope and approach In this review, the importance of sensory-consumer science and an in-depth understanding of consumer attitude, behavior and preference in relation to sugar reduction in beverages are described. A summary of the latest progress in the application of sweetener use in beverages from a sensory point of view is presented. Key Findings and Conclusions While combating overweight and obesity through sugar reduction in beverages is not a straightforward process, from a sensory and technological point of view, the degree of sugar reduction with a single or multiple sweetener/s will continue to be primarily governed by the required sweetness profile, which varies depending on the sweetener type and concentration, dispersion matrix, acidity and tasting conditions such as temperature. Furthermore, sensory science and in-depth understanding of consumer attitude, behavior and preference will remain to be crucial factors in the successful development and incorporation of “ healthy ” products into a person's daily diet. [ABSTRACT FROM AUTHOR]

Common beans ( Phaseolus vulgaris L.) are rich in nutrients and have significant amounts of proteins and complex carbohydrates, besides to be rich in unsaturated fatty acids and dietary fibres. Consumption of beans could be improved by processing them into flour. In this study the effect of microbial transglutaminase (TG) on the structure, physical (colour parameters, moisture, water holding capacity), thermal properties and in vitro digestion of undehulled (WB) and manually dehulled (SB) flour samples from white common beans ( P. vulgaris L. ) was evaluated. Flour samples were incubated in the absence and presence of TG (WB/TG and SB/TG). We observed that the enzyme is able to catalyse the formation of polymers, suggesting that the proteins occurring in the bean flour act as TG substrates. Microstructure of samples was examined by Scanning Electron Microscopy (SEM), while thermal properties were studied by Differential Scanning Calorimetry. Microstructural results showed that the TG-treated samples possess a more compact structure, made of starch granules surrounded by proteins that, presumably, contain TG-catalysed polymers. Moreover, TG treatment had a major impact on colour, water holding capacity (WHC) and thermal properties. In particular, WB and SB samples presented a darker colour than WB/TG and SB/TG samples, while the latter showed reduced WHC that was only 30% and 37% of WB and SB samples, respectively. The transition enthalpy (ΔH) in the temperature range from 57 to 70 °C (WB, WB/TG) and from 60 to 68 °C (SB, SB/TG) followed the order: WB/TG > WB and SB/TG > WB, respectively. In vitro digestion experiments indicate that the presence of isopeptide bonds decreased the digestibility of TG-treated flour samples. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of two contextual variables on consumer acceptance of sourdough -prepared croissants: social interaction among participants during the test and accompanying beverages. Three groups of consumers evaluated five samples in three different conditions: in individual testing booths (control group) and in the meeting room with and without an accompanying beverage. Croissants were also submitted to descriptive analysis (DA), and the effect of the sourdough addition on the sensory properties of croissants was evaluated. The results of DA demonstrated that sensory differences among croissants were mainly due to the leavening procedure used in their production process. Generally, those sensory differences did not significantly affect hedonic judgments, since all the samples were highly acceptable by consumers. Social interaction among subjects negatively affected all the liking scores when compared to the control group, whereas no effect of adding a beverage was observed. The liking of croissants for the three experimental groups corresponded to different sensory profiles, indicating that particular context in which the croissants were evaluated affected the relative contribution of the sensory characteristics to the consumer liking of the croissants. [ABSTRACT FROM AUTHOR]

Abstract: Invasive, continuous measurements on dough are generally not adequate as they may provoke dough collapse. The choice of the most appropriate analytical procedure is thus crucial for the full comprehension of the underlying mechanisms of leavening. The purpose of this investigation was to present an analytical approach based on image analysis to describe how bubbles grow in wheat flour dough during leavening. The leavening kinetic was investigated by monitoring the variation of morphology descriptors of dough vs time. The digital image analysis procedures allowed to determine interpretable parameters of bubble evolution during leavening including dough area, bubble area, bubble wall roundness, the number of gas bubbles and the bubble size distributions. The kinetic of volume had sigmoid shape with 2.7 as asymptotic value. A modified Gompertz model was chosen as descriptive model of the leavening stage. Quite good agreement was observed between experimental data and model parameters (R2 greater than 0.99). Results demonstrate that the changes in morphology descriptors provide insight into how gas bubbles in the dough matrix can be formed during dough processing. The average area bubble grew from 0.27mm to 1.5mm and the average roundness changed from 1.3 to 1.6. Experimental bubble size distributions were presented and discussed. [Copyright &y& Elsevier]

Abstract: A new gum was isolated from the roots of Acanthophyllum bracteatum (ABG) by warm-water extraction. Purification was carried out by barium complexing to give a yield of 12.4% of pure air-dried or 5.8% of freeze-dried gum. The ABG contained 13.2% moisture, 84.3% carbohydrate, 0.9% protein and 1.5% ash. Its mineral content was comparable to commercial hydrocolloids. Monosaccharide analysis by HPLC showed the presence of galactose, glucose, arabinose, rhamnose and uronic acids in the ratio 16.0:7.2:3.0:1.0:3.1 respectively. The viscosity and pH value of 1% ABG solution at 25°C were 51.5mPas and 6.85 respectively. ABG solutions (5–30wt%) showed shear-thinning flow behavior at shear rates<10s−1. The viscosity decreased as temperature increased, and was highest at the neutral state. ABG had low surface and emulsification properties but moderate foaming capacity and relatively high foaming stability, which suggests that ABG could potentially be used in food systems to improve foaming properties. [Copyright &y& Elsevier]

Abstract: The aim of this work was to study the influence of the combined use of MAP and antioxidant-based active packaging on the shelf-life of fresh bluefin tuna fillets stored at 3°C. Active packaging films were produced by embedding α-tocopherol into an unstabilized low density polyethylene (LDPE) matrix at three concentrations (0.1%, 0.5%, 1%). α-Tocopherol release kinetics, in vitro antioxidant activity, oxygen permeability and crystallinity degree were determined to characterize the film. Preliminary shelf-life tests were performed to select critical quality indices, the best gas composition and the best α-tocopherol concentrations in the active film. Then, the effectiveness of the chosen active packaging film in combination with MAP was assessed by monitoring critical quality indices of fresh bluefin tuna fillet during storage at 3°C for 18days. Obtained results showed that (i) 100% N2 atmosphere has a protective effect on haemoglobin and lipid oxidation processes monitored, (ii) active film is able to reduce fat oxidation, (iii) the combined effect of MAP and active packaging can be considered a valuable tool to increase the shelf-life of raw fish products. [Copyright &y& Elsevier]

Abstract: In this work, the influence of pectin surface density (ρ s), soy flour-to-pectin weight ratio (Y SF/P) and cross-linking agent (i.e., transglutaminase, TGase) on the three-dimensional film structural network was studied by dynamic mechanical and microscopy analyses. Small amplitude oscillatory measurements proved that all films behaved as solid-like materials. Storage (E′) and loss (E′′) tensile moduli of pectin-based films were not affected by ρ s, whereas the mechanical properties of soy flour/pectin (SF/P) based films declined as the soy flour content was increased. This trend was also confirmed when using TGase to cross-link SF/P-based films, even if the complex dynamic tensile modulus E ∗ was found to be more dependent on the angular frequency (ω). The three-dimensional structure of all films examined was well described by using Friedrich and Heymann model. The order of the relaxation function (α) and material elasticity parameter (Eα ) resulted to be independent of ρ s for the pectin-based films. On the contrary, for SF/P-based films, α and Eα values tended to increase and decrease, respectively, as Y SF/P was increased. The film network link density appeared to increase as Y SF/P was increased from 0 to 0.62gg−1; however, any further increase in Y P/SF was found to be ineffective on link density. [Copyright &y& Elsevier]

Abstract: Microbial transglutaminase was employed as catalyst for preparing chitosan–ovalbumin films. The films showed low solubility at a wide range of pH and underwent to a good enzymatic hydrolysis with trypsin. The degree of swelling was reduced and the mechanical resistance of the chitosan–ovalbumin films increased from 24 to 35MPa after enzymatic treatment with transglutaminase. The barrier efficiency toward water vapour was slightly improved for the films prepared by transglutaminase-mediated cross-linking. [Copyright &y& Elsevier]

Abstract: In this paper a fluid dynamics analysis of a single screw extruder for semolina dough is reported. Experimental evidence is provided of the absence of a backflow velocity component and that the screw effect on hydrated semolina consists mainly in transporting and compacting the feed semolina particles. The absence of the supposed backflow component is due to the particulate of feed semolina particles and to the effect of the pre-die bell, which is investigated. [Copyright &y& Elsevier]

• Sensitivity to capsaicin affected pungency perception in pasta filata cheese. • Provenance affected consumer's liking for sweet or pungent cheeses. • Other attributes besides pungency drove pasta filata cheese liking. • Real choice for pungent cheese was negatively related to food neophobia and Prop status. • A profile of the consumers with a preference for pasta filata cheeses may be constructed. We aimed to investigate whether the sensitivity to capsaicin had an effect on pungency perception of pasta filata cheeses. In addition, we assessed the effect of several individual variables (gender, age, consumer provenance, PROP status and personality traits) on both consumer liking and choice for pasta filata cheeses. Four pasta filata cheeses at two ripening times and 272 subjects from three different Italian locations were used. Based on sensory data, the PCA discriminated sweet (ripened at 2 months) from pungent cheeses (ripened at 12 months). Cheese pungency perception increased with increasing sensitivity to capsaicin (P < 0.001). There was no clear relationship between sensitivity to capsaicin or sensitivity to cheese pungency with cheese liking, whereas a number of other aspects, including sensory attributes and individual consumer characteristics, such as consumer provenance (P < 0.001), gender (P < 0.001) and food neophobia (P < 0.05), affected the liking for different pasta filata cheeses. Consumers who were younger (18–30 y.o.; P < 0.05), female (P < 0.001), unfamiliar with pungent foods (P < 0.0001) and consumers from Potenza (P = 0.001) more often declared to prefer sweet over pungent cheese, whereas in terms of real choice supertasters and neophobic subjects chose the sweet option more often (P = 0.01). In conclusion, sensitivity to capsaicin affected pungency perception in pasta filata cheese, whereas no clear relationship was observed between pungency perception and liking. The contribution of cheese and consumer characteristics on cheese liking and choice in addition to pungency, was confirmed by the differences in declared and real choice for sweet or pungent cheeses. [ABSTRACT FROM AUTHOR]

• Digested pea and lentil isolates showed similar soluble nitrogen to milk proteins. • After digestion 70–76% of the nitrogen fraction corresponds to peptides. • Leu, Lys, Arg and Phe were abundant free amino acids in plant protein digests. • Some plant proteins are resistant to pepsin but degraded by intestinal enzymes. • Resistant peptides to digestion matched with reported epitopes. The use of ingredients based on plant protein isolates is being promoted due to sustainability and health reasons. However, it is necessary to explore the behaviour of plant protein isolates during gastrointestinal digestion including the profile of released free amino acids and the characterization of resistant domains to gastrointestinal digestion. The aim of the present study was to monitor protein degradation of four legume protein isolates: garden pea, grass pea, soybean and lentil, using the harmonized Infogest in vitro digestion protocol. In vitro digests were characterized regarding protein, peptide and free amino acid content. Soybean was the protein isolate with the highest percentage of insoluble nitrogen at the end of the digestion (12%), being this fraction rich in hydrophobic amino acids. Free amino acids were mainly released during the intestinal digestion, comprising 21–24% of the total nitrogen content, while the percentage of nitrogen corresponding to peptides ranged from 66 to 76%. Legume globulins were resistant to gastric digestion whereas they were hydrolysed into peptides and amino acids during the intestinal phase. However, the molecular weight (MW) distribution demonstrated that all intestinal digests, except those from soybean, contained peptides with MW > 4 kDa at the end of gastrointestinal digestion. The profile of free amino acids released during digestion supports legume protein isolates as an excellent source of essential amino acids to be used in protein-rich food products. Peptides released during digestion matched with previously reported epitopes from the same plant species or others, explaining the ability to induce allergic reactions and cross-linked reactivity. [ABSTRACT FROM AUTHOR]

The objective of this research was to study the kinetics of grinding of an anhydrous paste based on hazelnut and cocoa, in stirred ball mills by means of particles size determination and rheological analysis. Grinding was carried out in a pilot refiner (30 °C, 72 rpm, 60 kg of 11-mm diameter stainless steel balls) with 10 kg of paste. The grinding kinetics was described in terms of the cumulative oversize fraction by the second order solution of the population balance model allowing the estimation of the first and the second Kapur constants as a function of particle size class. The flow curves of refined pastes were successfully modeled with the Casson rheological model and can be explained by the theory of dense suspensions. Further studies are however necessary to develop a model for the description of the rheological behavior as a function of solid packing fraction and shear rate. • A population balance approach proved adequate to model grinding kinetics. • The first and second Kapur constants were estimated and regressed on size class. • Casson model describes the pseudoplastic behavior of the refining paste. • The packing fraction of the refining paste was related to its rheological behavior. • Grinding affected mainly the rheology of the pastes. [ABSTRACT FROM AUTHOR]