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Microalgae presents an inducing potential as a primary raw material in crafting plant‐based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco‐conscious food choices, the exploration of microalgae as a core ingredient in plant‐based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty‐free alternatives while reducing dependence on traditional, unsustainable modes of seafood production. [ABSTRACT FROM AUTHOR]

The fermentation process is a crucial stage in the production of salami-type sausages. However, the traditional ("warm") method does not yield optimal results. Hence, this study evaluated the impact of fermentation technology and storage time on the quality attributes of salami-type pork sausages. "Warm"-fermented (WF) and "cold"-fermented (CF) sausages were produced using appropriate starter cultures. Following ripening, the products were stored for 63 days under cooling conditions. The evaluations encompassed microbiological and physicochemical characteristics (pH, aw, color), basic chemical composition (NIR spectroscopy), the degree of fat hydrolysis (acid value) and oxidation (TBARS index), textural properties (TPA, shear/penetration test), and sensory (hedonic) attributes. In both sausages, mesophilic aerobes and lactic acid bacteria were the dominant microflora immediately after ripening. While the chemical composition of the salami remained constant during storage, there was a slight color change. WF sausages exhibited a significantly higher acid value and TBARS index than CF sausages. Over time, the internal structure of WF sausages became more porous, deteriorating the texture. In addition, CF sausages showed better sensory characteristics. In conclusion, using "cold" fermentation enhanced the quality and durability of salami-type sausages. This approach shows promise for industrial-scale production and aligns with consumer preferences. [ABSTRACT FROM AUTHOR]

Mayonnaise is an oil‐in‐water emulsion with 65–85% oil, and its physicochemical and sensory characteristics are greatly influenced by the type of oil used. The nutritional value and oxidation resistance of Pistacia atlantica oil (PAO) are very desirable due to the essential fatty acids (oleic and linoleic) and antioxidant compounds (phenolics and tocopherols). In this research, the physicochemical and sensory characteristics of mayonnaise sauce (MNS) with different levels of PAO (15% (MNS‐PAO15%), 30% (MNS‐PAO30%), and 100% (MNS‐PAO), as a substitute for soybean oil (SBO)) were compared with sauces containing SBO with antioxidants (MNS‐SBOA) or without antioxidants (MNS‐SBO) during storage for 30 days at 25°C. The results showed that MNS‐PAO and MNS‐SBO exhibited the lowest physical and thermal stability. The MNS‐PAO had the lowest values in peroxide (2.18 meq/kg oil) and thiobarbituric acid (0.21 mg MDA/kg oil) at the end of the storage period. Increasing the PAO level in the mayonnaise formula increased the b* value, but a decreasing trend of b* in these samples was observed during the storage period. The panelists gave the lowest sensory score to the MNS‐PAO sample, but they did not consider a significant difference between the samples containing SBO and the sample containing 15% PAO in terms of color, aroma, and overall acceptance. In general, mayonnaise containing 15% PAO was suggested as a desirable sauce in terms of emulsion and oxidation stability and sensory characteristics. [ABSTRACT FROM AUTHOR]

Environmental conditions greatly influence the quality of tomato fruit by affecting the expression of genes, the abundance of metabolites, and the perception of sensorial attributes. In this study, a fruit transcriptome investigation, a sensory test, and a metabolomic analysis were performed to evaluate the impact of the environment on two popular tomato cultivars grown in two Italian regions. The transcriptional profile of each cultivar, cultivated in two different areas, highlighted differential expression in genes involved in pathways related to cell wall components such as pectin, lignin, and hemicellulose and sugars as well as in amino acids, phenylpropanoids, and pigment synthesis. The cultivation area mainly affects sensory attributes related to texture and flavor and the metabolic pattern of cell wall precursors, sugars, glutamate, aspartate, and carotenoids. In the two genotypes cultivated in the same environment, some attributes and fruit-related quality processes are similarly affected, while others are differently influenced based on the specific genetic makeup of the tomato. A combination of transcriptomic, sensory, and metabolomic data obtained from the two tomato genotypes revealed that the environment has a profound effect on specific sensory traits, providing information on factors that shape the specific characteristics and genetic targets for improving tomato fruit characteristics. [ABSTRACT FROM AUTHOR]

The agri-food processing industry predominantly relies on fossil fuels, contributing significantly to greenhouse gas emissions and extensive water use. Climate change requires a conversion of food processing technologies towards sustainability. Our research focuses on testing and validating pulsed electric field (PEF) technology as a mild processing method for stabilizing freshly squeezed, not from concentrate, blood orange juice. Experiments were carried out on a continuous pilot plant endowed with a patented treatment chamber that ensures a constant flow of product without "hot spots" for a homogeneous treatment. Once the operative conditions of the process in terms of energy density were optimized, PEF-treated blood orange juice was tested in order to evaluate the effects on physico-chemical parameters (total soluble solids, total acidity, pH, CIE L*, a*, b*, C*, h color indices, cloud, bioactive compounds (ascorbic acid, total anthocyanins, total and individual flavanones), antioxidant activity (ORAC units, total phenolic content), microbial communities (aerobic mesophilic viable count, yeasts and molds, acid-tolerant microorganisms), residual enzymatic pectinmethylesterase activity, and sensory attributes (flavor, off-flavor, off-odor, color, intensity of odor, acidity, sweetness, bitter, freshness, cooked flavor). Then, in order to simulate the commercial refrigerated distribution of PEF-treated blood orange juice and define its refrigerated shelf-life, the PEF-treated freshly squeezed, not from concentrate, blood orange juice was subjected to physico-chemical, antioxidant, microbiological, and sensory evaluations over twenty days of refrigerated storage at 4 ± 1 °C. The PEF treatment effectively ensured excellent microbial inactivation and enhanced the nutritional and health characteristics of the juice, thereby extending its shelf-life. This study demonstrates the significant potential of the PEF treatment to produce blood orange juice suitable for a new retail segment—freshly squeezed juices with superior health quality, fresh-like characteristics, and extended refrigerated shelf-life. [ABSTRACT FROM AUTHOR]

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Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10–40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake. [ABSTRACT FROM AUTHOR]

We propose a predictive model for various sensory textures utilizing machine learning techniques based on the largest rheology and panel-tested sensory texture database ever assembled. In addition to the conventional rheological parameters typically measured in the cosmetics field, rheological parameters obtained from the large amplitude oscillatory shear (LAOS) sequence of physical processes (SPPs) and extensional rheology analyses are employed as feature variables for the predictive model. These feature variables are chosen to mimic real flow conditions during the usage of cosmetics, such as rubbing and tapping, as they are expected to contain more information related to sensory textures. It has been demonstrated that our prediction model, based on the random forest regression algorithm, can effectively predict five sensory textures: spreadability, thickness, softness, adhesiveness, and stickiness. We investigated the rheological characteristics crucial for determining each sensory texture through permutation and feature importance analyses. The important analysis highlighted the close correlation between rheological parameters from LAOS–SPP, extensional analyses, and sensory textures. By using this correlation, we interpret the perception of each sensory texture in the context of rheology.

The aroma and taste profiles of Qingxiang Tieguanyin tea from different regions were determined through sensory evaluation and quantitative descriptive analysis of sensory attributes. By gas chromatography-mass spectrometry (GC-MS), biochemical composition analysis, ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and metrological statistical analysis, the aroma and taste constituents of the tea were determined. The correlation between aroma and taste components and aroma and taste attributes was explored by correlation analysis and regression analysis, and the correlation between taste components and taste attributes was verified through experiments. The results showed that the sensory quality of Qingxiang Tieguanyin tea had regional characteristics and the aroma composition was dominated by terpenoids, followed by esters. Water content, water extract content, total tea polyphenols content and theaflavins content were the major biochemical factors responsible for the taste quality.

Abstract Edible insects are perceived as an incredible opportunity to mitigate the major challenge of sustainably producing healthy foods for a growing world population in the face of climate change uncertainties over the coming decade. In this study, we assessed the nutrient composition and sensory properties of Acheta domesticus, Apis mellifera, Gnathocera trivittata, Gryllotalpa africana, Imbrasia epimethea, Imbrasia oyemensis, Locusta migratoria, Macrotermes subhylanus, Nomadacris septemfasciata, Rhyncophorus phoenicis, Ruspolia differens and Rhynchophorus ferrugineus consumed in Eastern D. R. Congo. The investigated edible insects are highly appreciated and nutritious, with proteins (20.67–43.93 g/100 g) and fats (14.53–36.02 g/100 g) being the major macro-nutrients, proving their potential to improve diets through food enrichment. The high potassium (24–386.67 mg/100 g), sodium (152–257.82 mg/100 g), magnesium (32–64 mg/100 g), iron (5.3–16.13 mg/100 g), calcium (25–156.67 mg/100 g) and zinc (11–19.67 mg/100 g) content make the assessed edible insects a useful mineral-containing ingredient for preventing undernutrition in countries which are plagued by micronutrient deficiencies. A scatter plot of matrices and Pearson’s correlations between sensory attributes and nutritional composition showed a negative correlation (r = − 0.45) between protein and appearance. While no strong correlation was observed between nutritional attributes and sensory acceptance, a positive correlation was observed between potassium and aroma (r = 0.50), after-taste (r = 0.50) and acceptability (r = 0.52). Principal component analysis results indicated that the two axes accounted for up to 97.4% of the observed variability in the nutrient composition and sensory attributes of commonly consumed edible insects in the Eastern D. R. Congo. Given the significant delicacy and nutritional potential of edible insects highlighted in this paper, households can rely on the latter to meet their nutritional needs rather than conventional livestock, thus contributing to environmental and financial security through local business opportunities.

Abstract Grape molasses is a natural sweetener widely consumed in Lebanon and Eastern Mediterranean countries. However, the lack of national standards that control its production often leads to inconsistent products and complicates international exports. Thirty grape molasses samples were collected from different Lebanese regions, and their physicochemical, microbiological, and sensory properties were investigated using a multivariate approach. Significant disparities were detected among samples obtained using different processes and from different geographical origins. The samples from the Bekaa region, manufactured with semi-industrial heat exchangers, were the most appreciated by the panelists due to their high dry matter content (80.41%), Brix degree (75°Brix), low water activity (0.55) and low titratable acidity (0.30%). Microbial contamination with osmophilic microorganisms was detected in several samples, highlighting poor hygiene practices and factory sanitation, in addition to post-contamination during the packaging and whipping steps. In summary, the key parameters that affect grape molasses quality are geographical origin, grape variety and ripening stage, soil and climatic factors, and manufacturing process, particularly juice concentration technique/time. These factors should be considered for future optimization and standardization of production processes and for monitoring and homogenizing the quality of this product.

This study aimed to maximise the content of water-soluble protein (WSP) and β-glucan (BG) in oat drink (OD) products by optimising the duration of treatment with neutral (NP) and acidic (AP) proteases. Additionally, it investigated the correlation between changes in the OD's nutritional profile and its rheological and sensory properties. After initial treatment with α-amylase, the OD samples were divided into two groups, i.e., one treated with NP and the other with AP for 30, 60, 120, and 180 min. The samples were then analysed for their WSP and BG contents. Samples with an optimised treatment duration were evaluated for their rheological and sensory properties. The OD sample treated with AP for 60 min exhibited the highest β-glucan (0.52 g/100 mL) and WSP (1.56 g/100 mL) contents, improved storage stability, and the lowest sedimentation rate (2.13%/h), compared to the control OD sample. However, sensorially, this sample was characterised by a sticky, gluey mouthfeel and was less acceptable as a drinkable product. This study demonstrated the potential effect of protease treatment on enhancing the nutritional value and stability of OD products, although further studies are necessary to improve the sensory properties of these drinks. [ABSTRACT FROM AUTHOR]

Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from Alkanna tinctoria L. (herb) roots, also known as Ratanjot root. Two methods were used to extract active components: microwave-assisted hot water (MAHW) and ethanolic extraction. MAHW extract yielded 6.29%, while the ethanol extract yielded 18.27%, suggesting superior Ratanjot root extract powder (RRP) solubility in ethanol over water. The ethanol extract showed significantly higher antioxidant activity than the MAHW extract. Gas Chromatography–Mass Spectrometry analysis revealed three major phenolic compounds: butanoic acid, 3-hydroxy-3-methyl-; arnebin 7, and diisooctyl pthalate. The color attributes (L*, a*, b*, H°ab, C*ab) for the ethanolic and MAHW extracts revealed significant differences (p < 0.05) in all the above parameters for both types of extracts, except for yellowness (b*) and chroma (C*ab) values. The ethanol extract exhibited antimicrobial activity against 14 foodborne bacteria, with a significantly higher inhibitory effect against Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus) than the Gram-negative bacteria (Salmonella enterica serovar Typhimurium and Escherichia coli). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were both 25 mg/mL for the Gram-negative bacteria, while the MIC and MBC concentrations varied for Gram-positive bacteria (0.049–0.098 mg/mL and 0.098–0.195 mg/mL) and the antimicrobial effect was bactericidal. The antimicrobial activities of RRP extract remained stable under broad temperature (37–100 °C) and pH (2–6) conditions, as well as during refrigerated storage for 30 days. Application of RRP at 1% (10 mg/g) and 2.5% (25 mg/g) levels in a cooked chicken meatball model system prevented lipid oxidation and improved sensory attributes and retarded microbial growth during refrigerated (4 °C) storage for 20 days. Furthermore, the RRP extract was non-toxic when tested with sheep erythrocytes and did not inhibit the growth of probiotics, Lacticaseibacillus casei, and Lactiplantibacillus plantarum. In conclusion, the study suggests that RRP possesses excellent antimicrobial and antioxidant activities, thus making it suitable for food preservation. [ABSTRACT FROM AUTHOR]

Edible insects are perceived as an incredible opportunity to mitigate the major challenge of sustainably producing healthy foods for a growing world population in the face of climate change uncertainties over the coming decade. In this study, we assessed the nutrient composition and sensory properties of Acheta domesticus, Apis mellifera, Gnathocera trivittata, Gryllotalpa africana, Imbrasia epimethea, Imbrasia oyemensis, Locusta migratoria, Macrotermes subhylanus, Nomadacris septemfasciata, Rhyncophorus phoenicis, Ruspolia differens and Rhynchophorus ferrugineus consumed in Eastern D. R. Congo. The investigated edible insects are highly appreciated and nutritious, with proteins (20.67–43.93 g/100 g) and fats (14.53–36.02 g/100 g) being the major macro-nutrients, proving their potential to improve diets through food enrichment. The high potassium (24–386.67 mg/100 g), sodium (152–257.82 mg/100 g), magnesium (32–64 mg/100 g), iron (5.3–16.13 mg/100 g), calcium (25–156.67 mg/100 g) and zinc (11–19.67 mg/100 g) content make the assessed edible insects a useful mineral-containing ingredient for preventing undernutrition in countries which are plagued by micronutrient deficiencies. A scatter plot of matrices and Pearson's correlations between sensory attributes and nutritional composition showed a negative correlation (r = − 0.45) between protein and appearance. While no strong correlation was observed between nutritional attributes and sensory acceptance, a positive correlation was observed between potassium and aroma (r = 0.50), after-taste (r = 0.50) and acceptability (r = 0.52). Principal component analysis results indicated that the two axes accounted for up to 97.4% of the observed variability in the nutrient composition and sensory attributes of commonly consumed edible insects in the Eastern D. R. Congo. Given the significant delicacy and nutritional potential of edible insects highlighted in this paper, households can rely on the latter to meet their nutritional needs rather than conventional livestock, thus contributing to environmental and financial security through local business opportunities. [ABSTRACT FROM AUTHOR]

Background. Roasting is the best choice for seeds to develop flavor, color, texture, and palatability. The roasting process also increases the antioxidant activity in roasted products. All these changes are mainly affected by roasting temperature and time. This research aims to determine the appropriate roasting temperature and time for jackfruit seed to increase the use value of the underutilized waste part of jackfruit. Material and methods. The jackfruit seeds came from Thai jackfruits harvested from Hau Giang province, Vietnam. Jackfruit seed slides were roasted in a rotary drum roaster at temperatures of 160, 170, and 180°C for 30, 40, and 50 minutes after oven-drying for 90 minutes at 60°C. The functional properties, pasting properties, thermal properties, total phenolic content (TPC), antioxidant activity expressed through 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging, and the sensory attributes of the roasted samples were analyzed. Results. Roasting temperature and time significantly affected the quality of roasted jackfruit seed powder (RJSP). The high roasting temperature and time decreased bulk density (BD), tapped density (TD), foam capacity (FC), foam stability (FS), and viscosity properties of the powder. On the contrary, TPC, DPPH free radical scavenging, pasting temperature, and enthalpy for gelatinization significantly increased. A notable result was the formation of a chocolate aroma, notably when roasting jackfruit seeds at 170°C for 40 minutes. RJFS then exhibited high TPC (5.54 mg GAE/g) and antioxidant activity (DPPH free radical scavenging of 79.02%). Conclusion. Temperature and time are important factors for the roasting process. Roasting jackfruit seed at 170°C for 40 minutes enhanced the chocolate aroma, antioxidant activity, and suitable functional properties for chocolate products. [ABSTRACT FROM AUTHOR]

Background. The aim of the study was to determine changes in the physicochemical and rheological properties, antioxidant activity and sensory attributes of stirred yogurts containing hawthorn composite (HC). Materials and methods. In this study, the peel and pulp of hawthorn were used to obtain a composite which was incorporated into stirred yogurts in different concentrations (0.0 to 0.5% w/w) coded as Y0, Y0.1, Y0.3 and Y0.5. Acidification kinetics during yogurt production were evaluated, as well as sensory attributes at day 5 of storage, antioxidant capacity, physicochemical and rheological properties at days 1 and 21. Results. Addition of 0.5% HC decreased the fermentation time from 8 (Y0) to 5.80 h (Y0.5). The incorporation of HC generated higher protein, ash, and fiber concentrations in the yogurts. The syneresis of the yogurts with added HC decreased by 18.0% compared to Y0. The flow behavior of the yogurts was described by the Ellis model (R2 = 0.99), where η0 and λ exhibited higher values as the HC concentration increased. The highest percentage of inhibition was 53 ±1.50 % (Y0.5), and the lowest was 39.57 ±0.62 % (Y0), maintaining antioxidant activity at the end of storage. Yogurts Y0.1 and Y0.3 obtained an overall acceptability of 3.92 ±0.79 and 4.12 ±0.72 on a 5-point scale. Conclusion. These results suggest that hawthorn composite (HC) can serve as a functional ingredient in fermented dairy products such as stirred yogurt. The addition of HC reduced total fermentation time and improved the yogurt's physicochemical, antioxidant and sensory properties. [ABSTRACT FROM AUTHOR]

Kashk is a well-known acid-fermented dairy product with high nutritional value widely consumed in Iran. The main problem with liquid Kashk is phase separation, potentially affecting its rheological textural and microbial quality during storage. In the present study, pectin hydrocolloid was used as a stabilizer in liquid Kashk formulation, and their effects on the physicochemical (pH, acidity, water holding capacity, syneresis, color), textural (hardness), and sensory attributes of the product were investigated during 60 days storage at 4 ˚C. Four batches of liquid Kashk were prepared using the following formulations: Control (without stabilizer), and P -0.1, P -0.2, and P -0.3 were incorporated with 0.1, 0.2, and 0.3 % (w/w) pectin, respectively. During storage, pectin addition resulted in higher acidity and lower pH of the Kashk, compared to Control. P -0.2 and P -0.3 samples exhibited the highest water -holding capacity and the lowest syneresis compared to the control and P -0.1 samples throughout the storage period. The addition of pectin positively affected the hardness of the samples. With an increase in pectin concentration, the hardness of the samples increased, and from day 30 of storage onwards, the hardness of the P -0.2 and P - 0.3 formulations was significantly higher than that of P -0.1 and the Control ( P < 0.05). Color attributes, including lightness, yellowness, and whiteness index of samples, were influenced considerably by fortification with pectin. Mold and yeast count, as well as the coliform count of samples, were negative during storage. In sensory evaluation, visual syneresis, texture and consistency, color and appearance, and overall acceptability scores were influenced by the concentration of the stabilizer. The highest overall acceptance scores during sensory evaluation belonged to the P -0.3. The results indicate that adding pectin can positively impact the quality characteristics of Kashk. [ABSTRACT FROM AUTHOR]

Yellow or sour passion fruit is a climacteric fruit with a high rate of respiration and ethylene production, and postharvest technology is needed to extend its shelf life. This study investigated the properties of a biocomposite film with chitosan (CH) incorporated with beeswax (BW) and graphene oxide (GO) nanoparticles for use as an edible coating to extend the shelf life of yellow passion fruit at 22 °C and 70% RH for eight days. CH films associated with BW showed lower water vapor permeability (WVP) than films with CH alone. However, adding GO to the CH + BW biopolymer matrix improved the WVP, decreased the solubility (12.8%), and increased the opacity of the film by 9% compared to those of the CH film. Fruits coated with CH + BW or CH + BW + GO exhibited a reduction in respiration rate, a slower ripening process by approximately 3 days, and a significant decrease in weight loss. This also resulted in a higher soluble solids content and increased antioxidative capacity of the pulp. The incorporation of GO into the CH + BW matrix resulted in a more pronounced delay of fruit ripening, as evidenced by the lower depigmentation of the peel at eight days, with a lightness approximately 10.7% lower at 54.92, a chroma value 16.5% lower at 49.33, a hue angle 7.2% higher at 92.56, a soluble solid (SS) content 16.7% higher at 11.32°Brix, and an acidity 31.9% higher at 4.18% compared to the control. Furthermore, the biopolymer packaging led to a higher consumer acceptance score for the fruit. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the suitability of HP-treated caprine milk for yoghurt production and to evaluate the effect of HP treatment on yoghurt properties. Reconstituted caprine milk was subjected to HP treatment (350 MPa/10 min/20 °C); a lactic acid starter culture (YC-X16, Chr. Hansen) was added. Milk was fermented at a temperature of 43 °C until pH 4.60. Bacterial counts, pH, color, rheological characteristics, texture, microstructure, and the sensory attributes of the yoghurt were determined after production and after seven days of storage at a temperature of 4 °C. HP treatment increased color saturation and whiteness index and induced a minor increase in milk pH. Minor differences in the acidification curve were noted. During storage, Streptococcus thermophilus counts were significantly higher in yoghurt from HP-treated than from untreated milk, whereas Lactobacillus delbruecki ssp. bulgaricus counts remained stable. A color analysis did not reveal differences between the experimental and control yoghurts. After storage, yoghurt made from HP-treated milk was characterized by thicker consistency and lower rheological stability than the control yoghurt. The micrographs of the yoghurts confirmed the differences in rheological parameters. Yoghurt produced from HP-treated caprine milk and stored for seven days received the highest scores in the sensory evaluation. [ABSTRACT FROM AUTHOR]

The frequency of early frosts has increased in recent years, which are injurious to olive growing, causing losses in the yield and quality of virgin olive oil. In this research, it was studied how the management of agronomic factors mitigates frost damage in Arbequina olives, minimizing the loss of phenols and volatiles in virgin olive oil, at different fruit ripening stages. A Box–Behnken design and multivariate analysis were performed, with three levels of irrigation, potassium fertilization, and foliar copper application (15 treatments). Virgin olive oil was extracted from fresh and frozen olives. Light frost caused a significant decrease in the total phenols and secoiridoid compounds in and the antioxidant capacity of the frost-affected oils, which were perceived as more pungent and had the slight defect of "frostbitten olives". According to the Box–Behnken design, an 86% reference evapotranspiration (ET0) or higher with 100 potassium oxide units (UK2O) and a 100% ET0 or higher with 250 UK2O would be required to minimize the effect of light frost on phenols and volatiles. Partial Least Squares Regression–Discriminant Analysis (PLS-DA) differentiated the virgin olive oils according to their ripening stage and fresh and frost conditions. Moreover, PLS-DA positively correlated a 75–100% ET0 and 0 Uk2O with the dialdehydic form of the decarboxymethyl ligstroside aglycone (p-HPEA-EDA), the dialdehydic form of the decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA), the dialdehydic form of the ligstroside aglycone (p-HPEA-EDA-DLA), and with fruity, pungent, and bitter attributes. Precision agronomic management based on the needs of the crop itself would avoid unnecessary stress on olive trees and oil damage. [ABSTRACT FROM AUTHOR]

Abstract Fermentation using starter cultures has been considered an alternative and economically viable technology for the production of specialty coffees. This type of technology promotes several benefits, such as increased sensory quality, control over the fermentation process, predictability of the final product and added value. Coffee (Coffea arabica L.) samples for this study were collected in Presidente Olegário - MG (2018/19 crop year) in the Cerrado region of Minas Gerais. The effects of natural fermentation and inoculation of the yeast Torulaspora delbrueckii and duration of fermentation (0, 24, 48, 72 and 96 hours) on the sensory and chemical quality (analysis of bioactive, volatile, and organic compounds and fatty acids) of coffee were evaluated. The objective of this study was to determine the effect of fermentation time and starter culture inoculation on the chemical composition of fermented coffees. Fermentation time significantly influenced the sensory description of the coffee beverage, with notes of honey, brown sugar and almond predominating up to 48 hours, for coffees fermented for 72 and 96 hours the notes described were and fruity, winey notes. The chemical composition was primarily influenced by fermentation time.

Global warming presents challenges to all wine-grape growers and winemakers across the globe. Increasing growing season temperatures means that grapes are harvested with higher sugar concentrations than preferred for high-quality winemaking. The now Australian permitted water-treatment of high-sugar musts can produce wines with lower alcohol levels, however, recent studies show impacts on associated chemical compounds and sensory parameters can affect final wine quality. Commercial applications based on these earlier findings are limited as many focus on one vintage, one or two harvest timings, small wine samples and limited numbers of panellists for sensory analysis. We expand by first investigating the chemical profiles and sensory parameters of wines produced from V. vinifera cv. Shiraz for three harvest times: early 13.5°Baumé (°Bé), middle 14.5 °Bé and late 15.5 °Bé across two vintages (2020/2021). Just-About-Right sensory analysis assesses 159 naïve wine consumer panellists’ feedback. We show late 15.5 °Bé and middle 14.5 °Bé wine has the highest levels for chemical compounds of colour density (a.u.), total tannin (%), total pigment (a.u.), total phenolics (a.u.) and free anthocyanins (mg/L), as confirmed by PCA analysis outcomes. Sensory analysis shows the least preference for vegetal smell (2.50) in 13.5 °Bé wine, with the highest preference for colour intensity (3.06) in early 13.5 °Bé wine and body in late 15.5 °Bé wine. Secondly, 15.5 °Bé and middle 14.5 °Bé pre-fermentation musts are subject to water dilution or ‘bleed and replace’ treatments. These wines have lower final alcohol levels, decreases in most chemical compound levels, but with subtler effects for sensory profiles. For instance, there is a high preference for astringency (3.01), ripe fruit taste (2.96) and hotness (2.95) in late diluted 13.5 °Bé wine. Vegetal smell (2.89) is most preferred in late ‘bleed and replace’ 13.5 °Bé wine. All water treatments have minimal impact on dark fruit smell, ripe fruit smell, odour intensity, odour complexity, red fruit taste and dark fruit taste. Middle diluted 13.5 °Bé wine has the highest overall rating and is the most preferred. This study offers valuable insights revealing that water treatments of pre-fermentation musts can produce wines with preferable lower alcohol levels, and while this winemaking approach may negatively affect several chemical compounds, many favourable sensory properties can still be preserved. This is a crucial consideration for winemakers when addressing wine quality from these winemaking techniques.

Abstract In recent years the consumer’s preference for highly convenient food possessing superior characteristics, high nutritional value with minimum processing, easy to eat, safe, should have a longer shelf life and mouth-watering taste has increased. All these demands of the consumer are impossible to be fulfilled by the existing thermal treatments, which provide food with reduced nutritional and sensory qualities with lesser shelf life. This diverted the attention of food professionals towards non-thermal technologies which are eco-friendly, energy-efficient, and do not process food at a higher temperature for a longer time. As a result, non-thermal technology delivers food with higher nutritional and sensory values and with longer shelf life. Non-thermal treatments are cost-effective technologies that constitute a newer bunch of tools that are developing steadily and are being explored across the globe. This review discusses in brief non-thermal technologies like ultraviolet, pulse electric field, high-pressure processing, ultrasonication, cold plasma, and supercritical carbon dioxide.

Objective: The present work aimed to determine the impact of various cooking methods on sensory attributes, microbial safety, and physicochemical characteristics of ostrich meat to specify the best cooking method that guarantees the microbial safety of the meat as well as maintains nutritional values and is highly attractive to consumers. Materials and Methods: One hundred fresh leg muscles of ostriches were divided into five groups. Different cooking techniques were used for each group, as follows: roasting, boiling, grilling, frying, and microwaving. Each method was examined by evaluating the impact of various cooking methods on sensory attributes, proximate chemical analysis, protein and fat oxidation parameters, microbial load, changes in color, and the shear force of ostrich meat. Results: The oven-roasting and grilling methods are highly recommended and more appealing to consumers since they produce tenderer and juicier meat, cause less cooking loss (CL), and maintain the nutritive value of ostrich meat; however, they have the highest protein and fat oxidation rates. On the other hand, boiling and frying methods revealed good fat oxidation parameters, the highest CL, and preserved nutritional value, but unfortunately, they were not highly preferred by consumers. From a hygienic point of view, grilling and microwave cooking are the methods that ensure the microbiological safety of cooked ostrich meat, as they significantly reduce Enterobacteriaceae and psychrotrophic bacterial counts, among other cooking methods. Conclusion: The oven roasting and grilling methods were the most preferable thermal cooking techniques, as they achieved the highest acceptability to consumers and maintained the nutritive values of ostrich meat. [J Adv Vet Anim Res 2024; 11(1.000): 194-202]

Purpose: The main aim of this study was to evaluate the changes in quality of minimally processed litchi fruit during storage at low temperatures (5-7°C). Research method: The study attempts to report the efficacies of seven different anti-browning compounds at various concentrations namely methionine (0.1%), cysteine (0.1%), EDTA (0.1%), oxaloacetic acid (1%), ascorbic acid (1%), citric acid (1%), and potassium metabisulfite (0.5%) on quality and shelf-life extension of minimally processed litchi aril. Treated litchi aril kept in trays wrapped with plastic film and stored under refrigerated conditions. Changes in total soluble solids, titratable acidity, ascorbic acid, total phenolics, sensory attributes, colour, weight loss, microbial and activities of polyphenol oxidase and peroxidase enzymes were evaluated. Findings: Treatments reduce the weight loss and sensory attributes with higher contents of TSS, titratable acidity, ascorbic acid, total phenolics and suppressed the increase in activities of polyphenol oxidase and peroxidase. Therefore, a postharvest dip of peeled litchi into solutions of chemical preservatives could be suggested to maintain the postharvest quality under refrigeration storage. Treated litchi arils were acceptable (sensory score >7) up to 8 days as compared to 3 days for the control samples during refrigerated storage. Research limitations: No limitations were found. Originality/Value: Further, 1% ascorbic acid and 1% citric acid were recorded to be the best to preserve the quality of minimally processed ‘Mujaffarpur’ litchi during refrigeration storage.

Objective: The present work aimed to determine the impact of various cooking methods on sensory attributes, microbial safety, and physicochemical characteristics of ostrich meat to specify the best cooking method that guarantees the microbial safety of the meat as well as maintains nutritional values and is highly attractive to consumers. Materials and Methods: One hundred fresh leg muscles of ostriches were divided into five groups. Different cooking techniques were used for each group, as follows: roasting, boiling, grilling, frying, and microwaving. Each method was examined by evaluating the impact of various cooking methods on sensory attributes, proximate chemical analysis, protein and fat oxidation parameters, microbial load, changes in color, and the shear force of ostrich meat. Results: The oven-roasting and grilling methods are highly recommended and more appealing to consumers since they produce tenderer and juicier meat, cause less cooking loss (CL), and maintain the nutritive value of ostrich meat; however, they have the highest protein and fat oxidation rates. On the other hand, boiling and frying methods revealed good fat oxidation parameters, the highest CL, and preserved nutritional value, but unfortunately, they were not highly preferred by consumers. From a hygienic point of view, grilling and microwave cooking are the methods that ensure the microbiological safety of cooked ostrich meat, as they significantly reduce Enterobacteriaceae and psychrotrophic bacterial counts, among other cooking methods. Conclusion: The oven roasting and grilling methods were the most preferable thermal cooking techniques, as they achieved the highest acceptability to consumers and maintained the nutritive values of ostrich meat. [ABSTRACT FROM AUTHOR]

The intricate framework of attributes that define coffee quality, from varietals to processing methods, presents a comprehensive array of sensory experiences that influence consumption patterns. This research delves into the complex relationship between the characteristics of coffee beans, specifically varietal distinctions, applied processing methodologies, and the resulting sensory attributes, across both Arabica and Robusta species. Utilizing comprehensive linear mixed model analyses, this study examines the sensory intricacies, with a notable emphasis on flavor, aroma, and acidity, and their correlation with different countries of origin. Drawing from a diverse dataset that encompasses various global regions, our findings underscore the pivotal role of regional nuances in shaping the sensory evaluation of coffee. While Arabica beans exhibited certain distinct sensory attributes anchored to specific processing methods and regions, Robusta beans presented variations that were more nuanced. The results align with the existing literature, emphasizing the integral role of regional influences in coffee evaluations. This study reveals that specific Arabica varieties, such as Bourbon and Pacamara, enhance flavor when processed using the 'Natural/Dry' method. Meanwhile, certain Robusta beans processed with one of the methods showcased improved flavor scores. These insights provide the coffee industry with targeted strategies, reshaping cultivation and processing to meet discerning consumer preferences. [ABSTRACT FROM AUTHOR]

Purpose: The main aim of this study was to evaluate the changes in quality of minimally processed litchi fruit during storage at low temperatures (5-7°C). Research method: The study attempts to report the efficacies of seven different anti-browning compounds at various concentrations namely methionine (0.1%), cysteine (0.1%), EDTA (0.1%), oxaloacetic acid (1%), ascorbic acid (1%), citric acid (1%), and potassium metabisulfite (0.5%) on quality and shelf-life extension of minimally processed litchi aril. Treated litchi aril kept in trays wrapped with plastic film and stored under refrigerated conditions. Changes in total soluble solids, titratable acidity, ascorbic acid, total phenolics, sensory attributes, colour, weight loss, microbial and activities of polyphenol oxidase and peroxidase enzymes were evaluated. Findings: Treatments reduce the weight loss and sensory attributes with higher contents of TSS, titratable acidity, ascorbic acid, total phenolics and suppressed the increase in activities of polyphenol oxidase and peroxidase. Therefore, a postharvest dip of peeled litchi into solutions of chemical preservatives could be suggested to maintain the postharvest quality under refrigeration storage. Treated litchi arils were acceptable (sensory score >7) up to 8 days as compared to 3 days for the control samples during refrigerated storage. Research limitations: No limitations were found. Originality/Value: Further, 1% ascorbic acid and 1% citric acid were recorded to be the best to preserve the quality of minimally processed 'Mujaffarpur' litchi during refrigeration storage. [ABSTRACT FROM AUTHOR]

Sensory attributes strongly influence consumers' preferences for products. The inoculation of the Klebsiella variicola H8 strain in a reconstituted tobacco leaf concentrate (RTLC) solution increased neutral aroma-enhancing compound (NAEC) production by 45%, decreased the nicotine level by 25%, decreased the water-soluble total sugar content by ~36%, and improved the sensory quality by 5.71%. The production of NAECs such as dihydrokiwi lactone (DHKL: 192.86%), 1,2,3,4-tetrahydro-1,1,6-trimethylnaphthalene (THTMN: 177.77%), 2,4-di-tert-butylphenol (DTBP: 25%), 4-oxoisofolkone (OIFK: 116.66%,) 1,9-heptadecadiene-4,6-diyn-3-ol (HDD: 116.67%), β-damastrone (BDS: 116.67), and megastigmatrienone A (MSTA: 116.67%) was increased. A metagenomics analysis of the microbial community in the fermented RTLC (FRTLC) was performed to elucidate the mechanism by which NAECs were produced. As a result, 24 groups of functional genes were identified, and among them, five families of carbohydrate-active enzymes, (i) glycoside hydrolase (GH), (ii) glycosyltransferase (GT), (iii) polysaccharide lyase (PL), (iv) carbohydrate esterase (CE), and (v) auxiliary active enzyme (AA), were found to be positively correlated with the production of NAECs. However, among the GHs, the GHs annotated from the H8 strain chromosome displayed the highest relative abundance and a positive correlation with the production of NAECs. Specifically, the GH13-14, GH13-20, GH13-38, GH13-25, GH13-10, GH42, and GH28 genes of the H8 strain were relatively more abundant and were key contributors to the production of NAECs. The correlation analyses revealed that the H8 strain plays a leading role among all the microorganisms in FRTLC in the production of NAECs. Our findings support the application of Klebsiella variicola in NAEC production and a reduction in nicotine content in tobacco products. [ABSTRACT FROM AUTHOR]

The consumption of fruit and vegetable juices is widely recognized as a healthy choice across all age groups. Orange, carrot, and aloe vera are renowned for their functional properties and health benefits. In this study, we investigated the potential incorporation of aloe vera gel into blended orange and carrot juices. We also evaluated the resulting mixed probiotic juices (chemical, microbiological, and sensory aspects) during a 14-day storage period at refrigerator temperature. The chemical composition and phytochemical structure of aloe vera gel were examined, followed by an assessment of the biological effects of these healthy juices on diabetic albino rats. The results indicated improvements in total soluble solids, reducing sugars, and total sugars with increasing storage duration. Furthermore, the study demonstrated that incorporating aloe vera into the natural mixed juices enhanced their phytochemical quality. The treatment supplemented with aloe vera gel gave the highest total content of phenolic and flavonoid substances, which were 310 mg of GAE/100 g and 175 mg of quercetin/100 g, respectively. Probiotic strains (Bifidobacterium animalis subsp lactis Bb12, Lactiplantibacillus plantarum 299V, and Lactobacillus acidophilus L10) exhibited good viable cell counts in orange and mixed orange and carrot probiotics juices with viable counts of 7.42–8.07 log CFU/mL. Regarding sensory attributes, the study found that increasing the ratio of orange juice improved the taste while increasing the ratio of carrot juice enhanced the color in juice mixtures. Incorporation of aloe vera into mixed natural juices also enhanced the reduction of blood glucose, triglyceride, cholesterol, LDL, creatinine, ALT, AST, and urea levels while increasing total protein and HDL levels in diabetic rats. Based on these findings, oranges, carrots, and aloe vera offer the potential to produce new, flavorful, nutritious, and appealing juices. Moreover, this study determined that a functional juice with favorable sensory properties can be created by blending 75% orange juice, 20% carrot juice, and 5% aloe vera gel. Additionally, aloe vera demonstrated greater efficacy as an antidiabetic agent in rats. Further research is suggested to explore the potential advantages of aloe vera gel and probiotic juices in mitigating diabetes and other metabolic syndromes.

Sea grapes (Caulerpa lentillifera), also known as ''green caviar,'' are prized for their succulent texture and appearance resembling fish roe. However, their commercial viability faces challenges due to limited research on growth and quality enhancement. For 8 weeks, a 3 × 2 factorial indoor tank culture experiment was conducted to investigate the influence of salinity levels (27, 31, and 35) and fertilizer treatments (with and without) using a ratio of nitrate nitrogen to orthophosphate of 5:1 on sea grape growth and sensory attributes. Results showed that salinity, fertilizer, and their interaction significantly (P < 0.05) influenced sea grape growth. Salinity had a significant impact on all sensory attributes, while fertilizer and its interaction affected appearance, flavor, oceanic freshness, sweetish aftertaste, and taste. In conclusion, the study recommends sea grape cultivation at 35 salinity with fertilizer application for optimal growth and sensory qualities. These findings provide valuable insights for improving sea grape cultivation and enhancing commercial success.

ABSTRACT This study aimed to evaluate the duplicity and synergism of slow drying and storage processes at low temperatures, using a refrigerated room under suitable conditions for coffee fruit just after harvest. A cold room was prepared to receive and store coffee fruit in bulk directly from the field, perform slow drying, and maintain water content at approximately 12% during three months of storage. The room operated at temperatures between 7 and 14 ºC and relative humidity between 37 and 41%. The coffee variety used was the Conilon Yellow 62. The initial water content reduction period from 54% (wb) to 12% (wb) was two months. For comparison, coffee harvested from the same batch was dried on a covered suspended bed. Results showed that the coffee dried and stored in the cold room received a sensory score of 86.41, while that dried on a suspended bed obtained a sensory score of 84.16. Moreover, the coffee dried and stored in the cold room had a higher energy content. Colorimetric analysis showed that the dried grains stored in the cold room had a reduction in the "a" coordinate, indicating an approximation to the green color. The cold room also allowed for extended storage of the coffee grains.

Biscuits are food product frequently made from wheat flour. Food producers aim to produce biscuits using non-wheat flour, such as tuber, fruit, or grain flour. Consumers will accept product with acceptable sensory aspects, which can be determined by using the Rate-All-That-Apply (RATA) and emotional sensory mapping (ESM) procedures. The objective of this study was to identify and compare sensory qualities using the RATA method; emotional attributes using the ESM method in non-wheat biscuits. Five biscuits were tested including pedada:mocaf flour biscuits, pedada:porang flour biscuits, pumpberry biscuits, berryfine biscuits, and caramelized strawberry biscuits. Panelists showed an average favorability score on the attributes of crunchy texture; caramel, nutty, sweet, and milky aroma; nutty, vanilla, sweet and savory taste; golden-brown color; and dry mouthfeel. PCoA results show emotional attributes close to the liking point are fun and comforting; needstate attributes are balanced, sharing, and energy; and environmental state attributes are windy and morning. This research provides valuable information about the sensory profile and emotional attributes of non-wheat biscuits so that it can be used for further biscuit development and commercialization.

Abstract The consumption of whole grain cereals, pulses and their products, such as biscuits, is associated with protection against nutrition-related non-communicable diseases. Hence, the aim of this study was to evaluate the physicochemical qualities and in vitro starch digestibility of flours and biscuits formulated with biofortified yellow maize (M-f) and cowpea (C-f) composites, as well as the biscuits’ sensory attributes. Biscuits, coded M-b, MC-b1, MC-b2, MC-b3, and C-b, were baked from composite flours of M-f and C-f (M-f:C-f, w/w) at the proportions of 100:0, 75:25, 50:50, 25:75, and 0:100, respectively. Refined wheat flour (W-f) and its biscuit (W-b) served as controls. Individually, the final viscosities of M-f (157.36 RVU) and W-f (159.12 RVU) were comparable (p > 0.05); but both were significantly higher (p

The present study aimed to investigate the feasibility of using a diet low in lysine content as a means for increasing the intramuscular fat (IMF) content and pork muscle quality of finishing pigs. Thirty-two crossbred gilts and barrows weighing approximately 80 kg were fed either a low-lysine diet (0.60%; Low-lys) or a control diet (0.80% lysine; Med-lys) under a 2 × 2 factorial arrangement of treatments. The animals were slaughtered at a 132-kg body weight (BW) on average, followed by physicochemical analyses and sensory evaluation on Longissimus lumborum (LL) and Semitendinosus (ST) muscles. The average daily gain (ADG) did not differ between the Med-lys and Low-lys groups. However, ADG exhibited a tendency of sex × diet interaction (p = 0.09), being greater for barrows vs. gilts on the Low-lys diet (p < 0.05), but not on the Med-lys diet. Backfat thickness adjusted for 132-kg BW also exhibited the interaction; it was greater for the Low-lys vs. Med-lys group within gilts but tended to be less for the former in barrows (p = 0.08). The IMF content was not influenced by the diet or sex in either LL or ST. The a*, b*, and Warner-Bratzler Shear Force values and fatty acid composition were influenced by the sex or diet in either or both of the muscles, but the treatment effects did not apparently influence the meat quality. Sensory scores for the flavor, juiciness, tenderness, umami, and palatability of cooked muscle were not influenced by the diet in either LL or ST. When the LL and ST data were pooled, scores for those sensory attributes were positively correlated with the IMF content, which was associated with overall greater IMF contents and greater sensory scores for ST vs. LL. Collectively, the Low-lysine diet seemingly elicited the intended lysine deficiency in gilts as indicated by the increased BFT due to the diet. However, the Low-lys diet was not effective for increasing the IMF deposition or eating quality of the pork muscle of finishing pigs slaughtered at high BW probably because its lysine content was not low enough to elicit either outcome.

The agri-food processing industry predominantly relies on fossil fuels, contributing significantly to greenhouse gas emissions and extensive water use. Climate change requires a conversion of food processing technologies towards sustainability. Our research focuses on testing and validating pulsed electric field (PEF) technology as a mild processing method for stabilizing freshly squeezed, not from concentrate, blood orange juice. Experiments were carried out on a continuous pilot plant endowed with a patented treatment chamber that ensures a constant flow of product without “hot spots” for a homogeneous treatment. Once the operative conditions of the process in terms of energy density were optimized, PEF-treated blood orange juice was tested in order to evaluate the effects on physico-chemical parameters (total soluble solids, total acidity, pH, CIE L*, a*, b*, C*, h color indices, cloud, bioactive compounds (ascorbic acid, total anthocyanins, total and individual flavanones), antioxidant activity (ORAC units, total phenolic content), microbial communities (aerobic mesophilic viable count, yeasts and molds, acid-tolerant microorganisms), residual enzymatic pectinmethylesterase activity, and sensory attributes (flavor, off-flavor, off-odor, color, intensity of odor, acidity, sweetness, bitter, freshness, cooked flavor). Then, in order to simulate the commercial refrigerated distribution of PEF-treated blood orange juice and define its refrigerated shelf-life, the PEF-treated freshly squeezed, not from concentrate, blood orange juice was subjected to physico-chemical, antioxidant, microbiological, and sensory evaluations over twenty days of refrigerated storage at 4 ± 1 °C. The PEF treatment effectively ensured excellent microbial inactivation and enhanced the nutritional and health characteristics of the juice, thereby extending its shelf-life. This study demonstrates the significant potential of the PEF treatment to produce blood orange juice suitable for a new retail segment—freshly squeezed juices with superior health quality, fresh-like characteristics, and extended refrigerated shelf-life.

Environmental conditions greatly influence the quality of tomato fruit by affecting the expression of genes, the abundance of metabolites, and the perception of sensorial attributes. In this study, a fruit transcriptome investigation, a sensory test, and a metabolomic analysis were performed to evaluate the impact of the environment on two popular tomato cultivars grown in two Italian regions. The transcriptional profile of each cultivar, cultivated in two different areas, highlighted differential expression in genes involved in pathways related to cell wall components such as pectin, lignin, and hemicellulose and sugars as well as in amino acids, phenylpropanoids, and pigment synthesis. The cultivation area mainly affects sensory attributes related to texture and flavor and the metabolic pattern of cell wall precursors, sugars, glutamate, aspartate, and carotenoids. In the two genotypes cultivated in the same environment, some attributes and fruit-related quality processes are similarly affected, while others are differently influenced based on the specific genetic makeup of the tomato. A combination of transcriptomic, sensory, and metabolomic data obtained from the two tomato genotypes revealed that the environment has a profound effect on specific sensory traits, providing information on factors that shape the specific characteristics and genetic targets for improving tomato fruit characteristics.

The present work investigates the nutritional and bioactive composition, as well as the organoleptic and sensory properties, of S. oleraceus and S. tenerrimus, two wild plant species traditionally used in the gastronomy of the Mediterranean area. Additionally, the effect of cultivation on leaf composition was assessed to explore their potential for large-scale production and commercialization from the point of view of possible losses or gains in quality. Both species were characterized as a good source of bioactive compounds, such as vitamins, pro-vitamins and carotenoids, with health-promoting and antioxidant properties that are highly appreciated. The sensory profile revealed a good general acceptance of S. oleraceus and S. tenerrimus, indicating that they could be included in the diet. Although the cultivation of S. oleraceus resulted in a decrease in the concentration of phenolic compounds when compared to wild-harvested plants, the opposite occurred for vitamin C. In S. tenerrimus, cultivation also increased the concentration of other compounds with important nutritional and healthy properties, such as sugars, organic acids and β-carotene. The results of the composition, organoleptic and sensory properties of S. oleraceus and S. tenerrimus support the idea of their potential to be used as edible leafy vegetables and as promising assets for functional foods. [ABSTRACT FROM AUTHOR]

Given the explosive growth of the online food market since the COVID-19 outbreak, this study aimed to examine search attributes affecting food sales in online channels compared to offline channels, focusing on a sensory attribute -- visibility of the package. The results affirm a difference in the food sales model of on/offline channels before and after adding a sensory attribute. This study utilized POS (point of sale) data from a multi-channel retailer in the Republic of Korea. All products were classified according to five search attributes, and the effect of each attribute on sales in a channel was analyzed. Compared to the model that included only non-sensory attributes, the model that added a sensory attribute was more sophisticated in the online channel, while the offline channel did not have a significant change after adding a sensory attribute. Comparing on and offline channels with attribute effects, product category (frozen food, ambient food, vs. produce), brand type (private vs. national), and visibility of package (non-sensory vs. sensory line) showed significant differences. This study provides evidence that perceived invisible risk, which is a barrier to online purchase intentions, can be affected by package visibility based on empirical sales data. The study presents theoretical and practical insights for the multi-channel retailer and consumer research literature. [ABSTRACT FROM AUTHOR]

This study sought to optimise the amalgamation of type II and type III quality beef cuts in cold-set restructured beef, employing the cold-binding agent microbial transglutaminase. Type III quality beef cuts, include brisket, plate, and flank, which were blended in a 1:1:2 ratio, while type II quality beef cuts, encompassing round and chuck, were mixed in a 1:1 ratio. The type II cuts were cubed to dimensions of 10 × 7.5 × 5 centimeters, while the type III cuts were minced through a 13 millimeters mincer plate. Three proportion variants were examined: Control (C1, 100% type II meat), T1 (70% C1 + 30% type III meat), T2 (60% C1 + 40% type III meat), and T3 (50% C1 + 50% type III meat). The ingredients utilised included microbial transglutaminase and curing agents. The creation of cold-set beef loaves entailed sequential steps such as vacuum tumbling, vacuum packaging, equilibration and freezing. The resultant cold-set beef loaves were then sliced into 5 millimeters thick beef steaks and seasoned with a spice blend before pan-frying and subjected to sensory evaluation. Cooking yield and sensory attributes (both raw and shallow-fried) were meticulously analysed. Our findings indicated that there were no statistically significant differences (p>0.05) in cooking yield, with T3 demonstrating the highest mean (53.8 ± 3.45). Concerning sensory attributes in both raw and shallow-fried restructured beef steaks, all attributes exhibited significant differences (p< 0.05), with T3 achieving the highest scores. Thus, the restructured beef steaks (T3) incorporating 50 per cent type II quality beef and 50 per cent type III quality beef emerged as the preferred composition among the treatments. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic acid bacteria, and Pseudomonas spp.) and evaluation of sensory attributes. The results showed that the pH values in the black garlic groups, pH 6.06, 6.03, and 6.01, were lower than in the control group, pH 6.16, and tended to decrease during the period of cold storage. As the percentage of black garlic increased, there was a decrease in pH, the value of L* (brightness) from 76.16 in the control group to 48.03 in the group with 4% bg, while the value of b* (yellowing) increased analogously from 12.59 to 16.08. The use of black fermented garlic at 2% as a substitute for fresh garlic is a viable alternative to obtaining product with an acceptable taste and aroma. The addition of 4% black garlic was not acceptable to the assessors. [ABSTRACT FROM AUTHOR]

Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as among other well-renowned crops. The quality of black tea depends on plucking (method, standard, season, and intervals), withering and rolling (time and temperature), fermentation (time, temperature, and RH), drying (temperature and method), and storage conditions, which have a high influence on the final quality of black tea. At the rolling stage, the oxidation process is initiated and ends at the early drying stage until the enzymes that transform tea polyphenols into thearubigins (TRs) and theaflavins (TFs) are denatured by heat. By increasing fermentation time, TRs increased, and TF decreased. Each is liable for black tea's brightness, taste, and color. The amino acids and essential oils also grant a distinctive taste and aroma to black tea. Throughout withering, rolling, and fermentation, increases were found in essential oil content, but during drying, a decrease was observed. However, the Maillard reaction, which occurs when amino acids react with sugar during drying, reimburses for this decrease and enhances the flavor and color of black tea. As compared to normal conditions, accelerated storage showed a slight decrease in the total color, TF, and TRs. It is concluded that including plucking, each processing step (adopted technique) and storage system has a remarkable impact on black tea's final quality. To maintain the quality, an advanced mechanism is needed to optimize such factors to produce high-quality black tea, and an objective setting technique should be devised to attain the desirable quality characteristics. [ABSTRACT FROM AUTHOR]

Semidry beef luncheon may undergo deteriorative changes during storage at ambient temperatures in tropical and subtropical regions including Egypt. This study was conducted in a meat plant in Egypt with the aim of overcoming the economic losses from the returns of spoiled unsold beef luncheon displayed in grocery stores at adverse summer temperatures of 37 °C or more. Ten approaches were applied using different preservatives, comprising sodium nitrite, nisin, potassium sorbate, and organic acid salts (a combination of sodium lactate, sodium acetate, and sodium diacetate). In addition, the product was cooked at different temperatures and was stored for 21 days at 37 °C, during which time the shelf life, microbial quality, pH, and sensory attributes were investigated. By Day 21 of storage, the luncheon contained 50 mg/kg sodium nitrite, 25 mg/kg nisin, and 1000 mg/kg organic acid salts and, when cooked at a final core temperature of 92 °C, exhibited reductions in aerobic plate count, anaerobic plate count, lactic acid bacterial count, and mold and yeast counts by 4.32, 3.54, 3.47, and 1.89 log10 CFU/g, respectively, when compared with the control. The sensory attributes and pH were also maintained in the final products of such treatment, with no product return and the avoidance of economic loss. This study presents a novel approach for solving the major problem of the deteriorative changes that occur in semidry luncheon sausage and similar meat products which require rejection with a huge economic loss, especially in tropical and semitropical areas of the world that have similar problems of high climatic temperatures and a low availability of energy or technological resources. [ABSTRACT FROM AUTHOR]

Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-like characteristics and a lower glycaemic index and caloric value than sugars, which makes it a valuable alternative sweetener. The aim of this study was to examine the effects of storage of volatile compounds and sensory profiles of cookies containing xylitol as a sucrose alternative or sucrose by applying solid-phase microextraction gas chromatography/mass spectrometry and quantitative descriptive analysis. The volatile compound profiles of both kinds of cookies were similar, especially regarding markers of Maillard reactions (Strecker aldehydes, pyrazines) and unfavourable compounds (aldehydes, hydrocarbons, and organic acids). Throughout the period of storage lasting 0–9 months, the total content of hydrocarbons was stable and averaged 10.2% in xylitol cookies and 12.8% in sucrose cookies; their storage for 12 months significantly (p < 0.05) increased the contents to 58.2% and 60.35%, respectively. Unlike sucrose, xylitol improved the stability of the pH and water activity of cookies and sensory attributes such as buttery aroma and texture characteristics during 12 months of storage. The results indicated that 9 months of cookie storage was the maximum recommended period. The inclusion of xylitol in cookies might replace sucrose and high-fructose-corn syrup and synthetic additives commonly used in industrial production. [ABSTRACT FROM AUTHOR]

The demand for sustainable cosmetics leads to the search for natural and biotechnological ingredients. The present study reports the development of a multifunctional lip moisturizer containing levan (LEV) from Bacillus subtilis natto, sophorolipids (SOPs) from Starmerella bombicola and Citrus paradisi (OCP) essential oil, using a simplex-centroid experimental design. The formulations were evaluated physicochemically, pharmacotechnically and by DPPH assay. The optimized formulation was selected through the Response Surface Method, and the evaluation of its efficiency in lip hydration was carried out using the bioimpedance method and sensory analysis. The formulations showed pH compatibility with lips and remained stable after a centrifuge test and thermal stress. Spreadability varied between 415.3 and 1217.1 mm2, moisture retention was above 95% and antioxidant capacity was around 50% for all formulations. The optimized formulation, containing 0.4% LEV and 0.8% SOF, maintained the lip hydration already shown by the participants; 85% of them reported improvement in this aspect. For the first time, LEV and SOP were incorporated in lip moisturizers, which is an environmentally friendly product with marketing potential. Furthermore, the use of the Skin Analyzer Digital equipment, a low-cost and non-invasive technique, to evaluate the effectiveness of lip products is innovative; this methodology may help in the development of future cosmetology studies. [ABSTRACT FROM AUTHOR]

Meat discoloration, lipid oxidation, and undesirable texture are inevitable phenomena in basa fish fillets during storage, which in turn limits their exportation as well as decreases consumer acceptability. In addition, increasing consumers' requirements for high-quality, minimally processed, and ready-to-cook fish fillets with an extended shelf-life is a great challenge, particularly with lifestyle changes. Accordingly, this study aimed to improve the quality, lipid stability, fatty acid profile, and lipid nutritional quality indices (LNQI) of basa fish fillets during chilling storage at 4 °C for 15 days using pepsin enzyme (E, 0.1%), rosemary oil (R, 0.5%), citric acid (CA, 0.5%), and their combination (0.1% E + 0.5% R; 0.1% E + 0.5% CA; and 0.1% E + 0.5% R + 0.5% CA). Our results revealed that all treated samples exhibited a significant increase in protein content, a significant decrease in fat content, and a marked reduction in pH, total volatile base nitrogen (TVBN), thiobarbituric acid (TBA), free fatty acids, and shear force (SF) values in comparison to control ones. Moreover, significant improvements in sensory scores, color stability, fatty acid profile, LNQI, and microbial quality of all treated samples were observed. Such findings were more pronounced in samples treated with a mixture of pepsin, rosemary, and citric acid (TVBN: 2.04 vs. 6.52 mg%; TBA: 0.40 vs. 2.68 mg malonaldehyde/Kg; and SF: 8.58 vs. 19.51 Kgf). Based on the obtained results, there was an extension for the shelf life of all treated basa fish fillet samples, especially in samples treated with a mixture of pepsin, rosemary, and citric acids when compared with the control samples (˃15 days versus 10 days). Additionally, eucalyptol, camphor, isoborneol, and α-pinene are the main components of rosemary, with great antioxidant and antimicrobial activity. In conclusion, the mixture of pepsin, rosemary, and citric acid can be applied easily in the seafood industry and at the household level to provide ready-to-cook fish fillets of high quality with great health benefits. [ABSTRACT FROM AUTHOR]

The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, together with the physico-chemical properties and the aromatic profile. RMD addition increased the sweetness and decreased the acidity and bitterness, resulting in a higher overall panellists' rating of orange juice. It also proportionally increased °Brix together with density and decreased acidity. Colour changes were registered with higher RMD concentrations. Orange pulp presence affected the volume particle size distribution analysis, while RMD addition did not have any effect. The aroma volatile compounds were also analysed. Pulp-added samples showed a higher quantity of alcohol and aldehydes, whereas pulp-free samples registered higher terpene and terpenoid values. Ketones and acids were also quantified. RMD had a moderate impact on volatile compound quantifications, with the orange pulp presence playing a much more decisive role. A correspondence analysis was also performed to relate instrumental and sensory determinations for all samples. This work proves that the addition of RMD to orange juice is technologically feasible while also achieving a good response at the sensory level. [ABSTRACT FROM AUTHOR]

The consequences of using 25% whole or shelled sea urchin as an ingredient in anchovy sauce on its fermentation and development of its physicochemical properties after 20 days fermentation was studied. Two varieties of fish and sea urchin sauce were made with or without shell at 1:2:1 ratio (salt:fish:sea urchin) plus a control fish sauce at 1:3 ratio (salt:fish). All sauces were fermented at 40–50 °C for 20 days, where for the first 7 days the preparation remained in a static phase. During their fermentation, pH, salt concentration, aw, TVB-N, TMA, total nitrogen, formaldehyde nitrogen, amino nitrogen, and ammonium nitrogen, as well as aerobic mesophiles and lactic acid bacteria were monitored. The fermentation of the experimental sauces proved to follow an evolution rather similar to the control sauce. The whole and shelled sea urchins provided the necessary microbial and enzymatic load to trigger an adequate hydrolysis of the fish and the production of total nitrogen (16.0–17.6 g/L), formaldehyde nitrogen (15.1–16.0 g/L), and amino nitrogen (0.7–0.8 g/L) of the same order as the control sauce, despite the lower fish content. According to TMA (9.2–13.1 mg N/100 g), VBT (40.0–47.2 mg N/100 g) contents, and pH levels (5.41–5.46), no deviation of the fermentation process was observed under the experimental conditions (salt content, temperature, and agitation after the static phase). Quantitative descriptive analysis (QDA) sensory revealed that the use of sea urchin results in high quality products characterized by their aromas of crustaceans and mollusks. The present study investigates the potential use of shelled and even whole sea urchin as an ingredient for the preparation of high quality fish sauces. [ABSTRACT FROM AUTHOR]

Flavor profiles of various Pyrus spp. cultivars exhibit significant variations, yet the underlying flavor-contributing factors remain elusive. In this investigation, a comprehensive approach encompassing metabolomics analysis, volatile fingerprint analysis, and descriptive sensory analysis was employed to elucidate the flavor disparities among Nanguoli, Korla fragrant pear, and Qiuyueli cultivars and uncover potential flavor contributor. The study comprehensively characterized the categories and concentrations of nonvolatile and volatile metabolites, and 925 metabolites were identified. Flavonoids and esters dominated the highest cumulative response, respectively. Utilizing weighted correlation network analysis (WGCNA), seven highly correlated modules were identified, yielding 407 pivotal metabolites. Further correlation analysis of the differential substances provided potential flavor constituents strongly associated with various sensory attributes; taste factors had a certain association with olfactory characteristics. Our findings demonstrated the manifestation of flavor was a result of the synergistic effect of various compounds; evaluation olfactory flavor necessitated a comprehensive consideration of taste substances.